A succulent piece of seared venison served with a bountiful brigade of bioflavonoids. The Revive recipe series by Carrington Recipes (carringtonrecipes.com) teaches you how to push culinary boundaries using fresh, nutritious produce to create healthy, gastronomic masterpieces.
This delicious combination is a mouth-watering sensation that really packs a powerful flavour punch. The crunchy, sweet walnuts complement the fresh, crisp carrots. The peppery, bitterness of the brassica and acidic beetroot sets the taste buds alight and cuts through the rich sweetness of the creamy butternut, which rounds the dish to be a perfect marriage for the hearty and luxuriously rich venison loin.
250g loin of wild venison – rested to room temperature
Garden of phytochemicals
A handful of cherries – pips removed and cubed
200g purple sprouting broccoli, remove stems leaving just floral bud
200g purple kale – cut into 5cm lengths
One large carrot – halved lengthways and sliced
One butternut squash – diced into 1cm cubesÂ
A handful of walnuts – slightly crushed
1 tbsp honey
One beetroot bulb– halved and finely sliced
100ml raw cider vinegar
One medium red onion – sliced
250g cherries – pitted and halved
2 tbsp honey
Preheat the oven to 180°C /gas mark 4. Oil a large baking tray, add the diced butternut squash, and roast for 30 to 45 minutes until slightly browned.
Add 500ml water, halved cherries and 2 tbsp of honey to a heavy-based pan and bring to a boil. Simmer for 15 to 20 minutes. Turn off the heat. Remove the cherries and strain into the remaining liquid. Leave to cool.
Steam the sliced beetroot for three to five minutes, transfer to a small bowl, and add the sliced red onion and pour over the raw cider vinegar until all the ingredients are covered. Marinate for 30 minutes.
TIP: Leaving the beetroot longer will increase the pickled flavour; you can even do this the day before.
Season the venison loin with a generous amount of salt and pepper and massage with olive oil. Add walnuts and honey to a small frying pan, heat until caramelised, allow three to five minutes.
OPTION: The carrots, kale and broccoli can be added to the dish as raw ingredients, resulting in a crunchy fresh taste or, if preferred, you can steam for two to five minutes to soften slightly.
Heat a heavy-based frying pan until very hot and sear your venison loin on all sides until dark golden brown. Turn down to a medium or low heat and continue to gently fry, turning regularly for five minutes (medium-rare) or to your liking. Once cooked, leave to rest for around five minutes.
Take the butternut squash out of the oven, place in a bowl, and use a hand blender to puree.
Halve the venison loin, place a generous portion of butternut squash on the plate and sit the loin on top. Arrange the kale, broccoli, pickled beetroot, carrot and cherries. Sprinkle over the caramelised walnuts. Enjoy with a glass of fresh cherry juice – or a glass of organic red wine!
This recipe was first published in the Summer 2020 launch issue of the zone magazine.
For more recipes keep an eye on our Recipe section.