Venison has a wonderful flavour and is virtually fat-free, but you need to be careful not to overcook it. It is always useful to have a can of condensed consommé in the larder, as it makes an excellent stock. When buying a boned loin of venison, ask the butcher for the middle cut and don't worry if it seems thin, as it actually bulks up on cooking.
SERVES 6
450g (1 lb) boned loin of venison
3 tablespoons olive oil
1 teaspoon chopped fresh thyme leaves
1 tablespoon cracked black pepper
FOR THE SAUCE
1 tablespoon olive oil
1 shallot, finely chopped
½ teaspoon grated fresh ginger
1 (295 ml) can of condensed beef consommé
1 level tablespoon cornflour
1 good tablespoon redcurrant jelly, plus more to serve
1 teaspoon balsamic vinegar
Trim any membrane from the loin. Rub the oil, thyme and a little pepper well into the meat and leave (overnight if time allows) to marinate.
Heat a dry frying pan until hot. Lightly roll the loin in the cracked pepper and brown very quickly in the hot pan, then transfer to a small roasting tin until ready to serve.
To make the sauce, add the oil, shallot and ginger to the unwashed frying pan and sauté the shallots until soft. Pour in the consommé and bring to the boil. Mix the cornflour with a few tablespoons of water and pour into the pan, then stir while the sauce thickens. Add the redcurrant jelly and balsamic vinegar. Check and adjust the seasoning if necessary.
The venison can be browned up to 12 hours ahead. The sauce can be made up to 24 hours ahead. Neither is suitable for freezing.
Roast the venison for about 12 minutes in an oven preheated to 220°C/200°C fan/gas 7 (a little less if you have just browned it and it has not become cold). Leave to rest out of the oven for about 10 minutes. Any juices from the roasting tin can be added to the sauce.
Carve and serve with the sauce and more redcurrant jelly, if you like, accompanied by red cabbage.
AGA COOKING Brown the meat on the boiling plate, then cook in the roasting oven for about 12 minutes.