There’s something deeply satisfying about a Sunday roast, especially as the seasons begin to change and autumn settles in. The cooler air, golden leaves, and cosy weekends call for comforting flavours, and switching things up with delicious, farmed venison is the perfect way to celebrate the season.
@premoteuk fired up the grill and seared one of our premium venison loin roasts, and honestly, it might just be our new favourite take on the Sunday roast.
The star of the plate was a beautifully seared venison loin, which has won 1* Great Taste Award, cooked to a perfect medium-rare and served with all the trimmings: roast potatoes (cooked in beef dripping, naturally), charred carrots, a silky roast cauliflower purée, buttered greens, and a rich, glossy beef gravy.
Ingredients (Serves 2)
For the venison:
- 1 venison loin (approx. 300–350g)
- Salt and freshly ground black pepper
- A splash of vegetable oil or beef dripping
- A knob of butter
- 1 garlic clove, crushed
- A sprig of rosemary or thyme
For the sides:
- 4–6 medium potatoes, peeled and chopped
- Beef dripping (for roasting)
- 2 carrots, peeled and halved lengthways
- ½ cauliflower, chopped
- 1 tbsp butter
- Splash of milk or cream
- Mixed greens (e.g. kale, cabbage, spinach)
For the gravy:
- 300ml beef stock
- 1 tsp flour or cornflour
- Splash of red wine (optional)
- Salt and pepper to taste
Method
1. Prepare the roast potatoes:
Parboil the potatoes for 8–10 minutes, then drain and shake to roughen the edges. Heat beef dripping in a roasting tray until smoking, then add the potatoes and roast at 200°C (fan) for 45–50 minutes, turning occasionally.
2. Sear the venison loin:
Season the loin generously. Heat oil or dripping in a pan until hot (or place directly on the grill), then sear the venison for 2–3 minutes per side. Add butter, garlic, and herbs, basting the meat for another minute. Rest for 5–10 minutes before slicing.
3. Char the carrots:
Grill or pan-sear the carrots until nicely charred and tender. Season with salt and a touch of honey or butter if desired.
4. Make the cauliflower purée:
Boil cauliflower until soft, then blend with butter and a splash of milk or cream until smooth. Season to taste.
5. Cook the greens:
Steam or sauté your greens in butter until just wilted. Season lightly.
6. Make the gravy:
Deglaze the venison pan with red wine (optional), then add beef stock. Simmer and thicken with flour or cornflour. Season to taste.
7. Serve:
Slice the venison and plate with roast potatoes, charred carrots, cauliflower purée, buttered greens, and Yorkshire puddings. Drizzle with rich beef gravy.
Roast perfection!
Order Your Venison Online
This recipe features premium farmed venison loin from The Venison Company, sustainable, farm-assured, and delivered fresh across England and Wales.
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