Seasonal recipe

This time last year we shared this delicious recipe for loin of venison with broccoli and Stilton purée and red wine sauce, and it’s still a winner. Recipe courtesy of

For the venison
• 400g loin venison, trimmed of all silverskin
• 1 garlic clove, crushed
• 4 sprigs of fresh thyme
• 150g girolles mushrooms, other wild mushrooms may be substituted
• 25g butter
• 1 tbsp vegetable oil
• salt
• pepper

For the red wine sauce
• 100ml good red wine
• 25g butter

For the broccoli and Stilton purée
• 1 head of broccoli
• 100g butter
• 100g Stilton
• salt
• pepper

1| For the broccoli and Stilton purée, bring a large pan of heavily-salted water to a rolling boil. Trim the broccoli away from the stem and cook in the water until soft, slightly overcooked.
2| Transfer the cooked broccoli to a blender along with 5 tbsp of the cooking water. Add the butter and Stilton and blend until smooth, then transfer the purée to a small pan to keep warm over very low heat. Season with salt and pepper to taste. Set aside.
3| For the venison, place a heavybased frying pan over a mediumhigh heat and add vegetable oil. Season the venison with salt and pepper. Once the pan is hot, sear one side of the venison for 2 minutes and then flip to sear the other side for 2 minutes.
4| Remove the pan from the heat. Add thyme, garlic, and 25g butter then baste the venison with the infused butter in the pan. Leave the venison in the pan off the heat to slowly finish cooking – 10 minutes to reach medium-rare. Remove the meat from the pan and allow to rest.
5| Place the pan back on a medium heat. Sauté the mushrooms in the remaining infused butter for 5 minutes. For the sauce, remove the mushrooms, then deglaze the pan with 100ml red wine, boil briefly, then stir in 25g butter.

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