• Story
Print Comment

Tom Kerridge's roast loin of venison

28 NOVEMBER 2013
Ingredients

1 x 600g venison loin trimmed
50g butter
Salt and Szechuan pepper to taste

Method

1. In a heavy based pan pour in a little vegetable oil and heat till lightly smoking
2. Season the loin with salt and Szechuan pepper
3. Then carefully place in to the hot pan , add a good 50g of butter
4. This should foam and start to colour the loin
5. With a table spoon baste and turn the loin every two minutes, repeat threee times
6. Remove from the heat onto a resting tray, rest for five minutes
7. Carve and serve, sprinkle with chopped rosemary

Tom Kerridge cooked this dish for HELLO! Online as part of his alternative Christmas dinner to celebrate the release of Free Birds on 29 November. The film, starring Owen Wilson,  Woody Harrelson and Amy Poehler, follows a flock of turkeys trying to get themselves off the menu in the run up to Christmas.

Share:

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic