How to make it

  • Combine seasoning ingredients and rub into the venison loin
  • Add oil to the loin (as it is very lean) and roll it into the herb mix
  • Get a roasting pan very hot on the top of the stove and sear the meat on all sides to retain the juices
  • Add the fresh rosemary and garlic and roast for 15-20 minutes
  • Rest the meat for 15 mins
  • Take out of the pan and add butter and red wine to the pan to utilise the pan juices
  • Reduce this mixture to make the sauce
  • Serving
  • Cut into 1cm (1/2") thick slices and serve with baked potatoes, say, Potatoes Anna.

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