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Roast venison loin with pumpkin & Sichuan salt

A roasting tray serving roast venison loin with pumpkin & Sichuan salt

Roast venison loin with pumpkin & Sichuan salt

Name: Roast venison loin with pumpkin & Sichuan salt
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 small pumpkin or squash, peeled and seeds removed, then sliced into wedges; 8 sage leaves; 60ml maple syrup; 3 banana shallots peeled and sliced lengthways; 40g butter; 600g venison loin fat and sinew removed; 10 Sichuan peppercorns; 1 tbsp flaky salt; 1 tsp chopped rosemary

Tom Kerridge

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

A star rating of 4.9 out of 5.10 ratingsRate

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A great autumn dish, try this roast venison and pumpkin as an alternative Sunday roast. The Sichaun salt seasoning really packs a flavour punch

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

1 small pumpkin

or squash, peeled and seeds removed, then sliced into wedges
8 sage leaves
60ml maple syrup
3 banana shallots

peeled and sliced lengthways
40g butter
600g venison loin

fat and sinew removed

For the Sichuan salt

10 Sichuan peppercorns
1 tbsp flaky salt
1 tsp chopped rosemary

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Nutrition: Per serving

kcal367
fat19g
saturates12g
carbs13g
sugars11g
fibre2g
protein35g
salt3.8g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Put the pumpkin, sage, maple syrup and shallots in a roasting tin and give it a good mix with your hands, making sure you coat everything in the syrup. Add half the butter and sprinkle with salt, then roast for 45 mins or until the pumpkin is tender.
step 2

While the vegetables are roasting, heat a frying pan, add a splash of oil and the remaining butter. When foaming, add the venison and sear as quickly as you can. Remove from the heat and set aside. Once the vegetables are soft, lay the loin on top and return the tin to the oven to cook for another 15-20 mins.
step 3

While the venison is roasting, put the Sichuan peppercorns, salt and rosemary into a pestle and mortar and grind to a coarse seasoning. When the venison is cooked, remove from the oven and rest for 10 mins. While it’s resting, brush with the glaze from the pan and sprinkle over a generous pinch of the seasoning. Serve the carved venison with the pumpkin and shallots.

Recipe from Good Food magazine, October 2017

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A star rating of 4.9 out of 5.10 ratings

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