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Exotic Spiced Venison with Blackberry Sauce and Roasted Root Vegetables
Exotic Spiced Venison with Blackberry Sauce and Roasted Root Vegetables

Exotic Spiced Venison with Blackberry Sauce and Roasted Root Vegetables
A gourmet dish featuring tender venison paired with a rich blackberry sauce and a medley of roasted root vegetables.
Exotic Spiced Venison with Blackberry Sauce and Roasted Root Vegetables
Ingredients:
1
Servings
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 100
    ml
     red wine
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Venison with Blackberry Sauce and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the venison loin with salt, black pepper, thyme, and rosemary.
  3. Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.
  4. Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes for medium-rare.
  5. In the same pan, add chopped shallot and garlic, sauté until translucent.
  6. Add blackberries and red wine to the pan, simmer until reduced by half to form a sauce.
  7. Peel and chop carrots and parsnips into even pieces.
  8. Toss the root vegetables with olive oil, salt, and pepper, then roast in the oven for about 25-30 minutes until tender.
  9. Let the venison rest for 5 minutes before slicing.
  10. Serve the venison slices with blackberry sauce drizzled over and roasted root vegetables on the side.
Nutrition Per Serving 700 g Per 100g
Energy 667 kcal 95 kcal
Protein 45 g 6.4 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 15 g 2.1 g
Carbohydrates 50 g 7.1 g
Fat 30 g 4.3 g
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 100
    ml
     red wine
  • 1
    item
     shallot
  • 2
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     rosemary
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Season the venison loin with salt, black pepper, thyme, and rosemary.

Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.

Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes for medium-rare.

In the same pan, add chopped shallot and garlic, sauté until translucent.

Add blackberries and red wine to the pan, simmer until reduced by half to form a sauce.

Peel and chop carrots and parsnips into even pieces.

Toss the root vegetables with olive oil, salt, and pepper, then roast in the oven for about 25-30 minutes until tender.

Let the venison rest for 5 minutes before slicing.

Serve the venison slices with blackberry sauce drizzled over and roasted root vegetables on the side.

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