Wild venison loin

Wild Venison Loin

(Recipe courtesy of Cambridge Cookery School)

Delicious served with a purée of celeriac or Jerusalem artichokes, a red wine and port jus, green beans

  • Preparation: 1 hour
  • Cooking: 5-10 minutes
  • Portions: 4 portions
  • Food sources: Venison is available from most good local retailers during the winter months


  • 4 wild venison loin fillets
  • 1 orange
  • Sunflower oil
  • Butter
  • Lapsang Suchoung leaf tea


  1. Grate orange zest, mix w Lapsang Suchoung tea leaves.
  2. Coat the cleaned fillets. Wrap in clingfilm and leave for a 1/2h-1hour.
  3. Heat sunflower oil and butter in large pan.
  4. Quickly brown the meat taking care not to burn the rub.
  5. Wrap in clingfilm and chill.
  6. Bring venison loins to room temperature.
  7. Set oven to 180°C
  8. Cook for 6 minutes.
  9. Rest for 5 minutes.