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Peppered loin of venison with red wine sauce

Peppered loin of venison with red wine sauce is built on Ground Fresh Black Pepper And Salt, Vegetable Oil, Butter Softened, and Plain Flour. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 2 tsp
• 4 tbsp
• 4 tbsp

Method (preview)

1. 1

   3-4 sprigs fresh rosemary, leaves only, very finely chopped, plus an extra sprig to serve Heat a large, heavy-based frying pan until hot.

2. 2

   Add the venison, fat-side down, and sear for a couple of minutes.

3. 3

   Turn over to sear the other side, then sear the ends.

4. 4

   Place the seared venison into a roasting tin and place in the preheated oven for about 10-12 minutes for rare meat, a bit longer for medium-rare or medium.

5. 5

   Remove from the oven and allow to rest for ten minutes.

6. 6

   This will ensure moist meat.

7. 7

   Meanwhile, make the sauce.

8. 8

   Wipe the frying pan that the venison was seared in clean of large bits of rosemary or pepper, but don't remove the cooked, browned bits.

9. 9

   Heat the pan on the hob and, when hot, add the red wine to deglaze.

10. 10

    Cook over a high heat for a minute or two, then reduce the heat.

11. 11

    Add a pinch of salt and a bit of freshly ground black pepper.

12. 12

    Add a teaspoon or two of the beurre manie to the red wine and stir into the sauce until it thickens.

13. 13

    Add another small piece or two, stirring as you go, until the sauce has the desired drizzling consistency. (You can keep any beurre manie you don't use covered in the fridge for a week or so.)

14. 14

    To serve, slice the venison loin on the diagonal. Drizzle with the red wine sauce and top with a sprig of rosemary.