Tom Kerridge's roast loin of venison


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


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.
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