Venison recipe by Buckingham’s restaurant Derby

Venison recipe by Nick Buckingham

Venison is a rich and well flavoured meat, and also happens to be a great low fat option for the gourmet who is trying to eat healthily. Loin of venison is naturally quite tender so doesn’t need marinating. Cook the meat very simply as in the recipe below, with just a little flavour from herbs or lavender flowers. Then serve it combined with the complex flavours of this ragout of wild mushrooms.

Amount
8 Portions

Ingredients
1.5-2kg / 3-4 lb Piece of Loin of venison (completely denuded of all bone, fat, skin and sinew)
1 tsp Lavender Flowers
Seasoning
55g / 2 oz Garlic Butter

Method
Pan fry the venison to your liking in the garlic butter
Dust the meat with the lavender flowers and then roast in the oven for twenty minutes.
Season with care and keep warm until ready to serve.

To Serve
Slice the venison allowing three pieces per person. Arrange them on the plate with ragout of wild mushrooms to accompany.

Point to Watch
Venison can get tough if overcooked or reheated.

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