A meal to savour with succulent loin of venison

Loin of venison, by Andrew Cook, head chef at The Lime Tree in Fort William

Loin of venison (serves four)

Ingredients Instructions
  • 1 loin of venison (200g pp)
  • Venison (200g pp) 1 garlic clove
  • 1 sprig of thyme
  • 12 parsnips
  • 6 shallots, halved
  • 1 large onion
  • 2 star anise
  • 12 peeled asparagus
  • 50g shelled broad beans
  • 100ml cream
  • 20g butter
  • 5g micro herbs
  • 50ml game jus
  • 8 blackberries, cut in half
  • For the venison faggots: 100g sausage meat, 30g chopped venison liver, pinch of sage.
  • To make the parsnip crisps, peel the outer layer of the parsnips, then one more layer, toss the strips in seasoned flour and deep fry. Cut the rest of the parsnips into discs and roast with halved shallots until tender.
  • For the purée, fry the onion with the star anise until golden, add the cream and butter, season to taste with salt and pepper and then purée. Combine all the venison faggot ingredients except the caul fat, season to taste and then wrap it in the caul fat, roast in oven for 15-20 min. Pan fry the venison loins, season, add garlic clove.