22.09.26

Seared venison with a berry jus

Part of our Wild Cooking series, this BBQ venison loin celebrates an ingredient we have in abundance here in the UK. Responsibly sourced wild venison can be a thoughtful choice for meat eaters looking beyond more conventional cuts for the BBQ, while still delivering plenty of flavour. Here, the lean loin is seared quickly over the Cast Iron Griddle and paired with a rich blackberry and red wine jus, bringing together wild meat, seasonal fruit and live-fire cooking in one simple dish.

Searing

Sear MAIN Venison

Method

PREPARE THE VENISON

Remove the venison from the fridge approximately 30 minutes before cooking. Pat thoroughly dry and trim away any silver skin or excess sinew. Rub lightly with olive oil and season generously with salt and black pepper.

BUILD THE FIRE

Light the Kadai and establish a bed of very hot coals. Place the Cast Iron Griddle Plate directly over the fire and allow it to become extremely hot. You want an aggressive sear rather than a long cook.

MAKE THE JUS

While the fire is heating, place a small saucepan over a moderate heat. Add a drizzle of olive oil followed by the shallot and garlic. Cook for 2–3 minutes until softened. Add the red wine, blackberries and thyme. Bring to a simmer and reduce by approximately half.

Add the game or beef stock and continue simmering until the liquid has reduced and become rich and glossy. Strain the jus, pressing the blackberries gently to extract their flavour.

Return the liquid to the pan and stir through the red wine vinegar and blackberry jam or redcurrant jelly. Taste and season. Just before serving, remove from the heat and whisk in the cold butter to create a smooth, glossy jus.

SEAR THE VENISON

Place the venison loin onto the smoking-hot Cast Iron Griddle Plate. Sear for approximately 2 minutes on each side, turning to brown all sides and develop a deep crust. For a thick loin, continue turning and cooking until the centre reaches approximately 48–50°C for rare to medium-rare.

Remove from the heat and rest for 5–10 minutes. The internal temperature will continue to rise slightly during the rest.Tip: Venison is very lean, so avoid overcooking it. A thermometer is the best way to judge the centre accurately.

SLICE THE VENISON

Slice the rested venison into thick medallions, cutting across the grain. Arrange on a serving board or platter.

FINISH

Spoon the warm blackberry and red wine jus over and around the venison. Scatter over a few fresh blackberries, watercress and fresh thyme leaves. Finish with a little freshly cracked black pepper.

SERVE

Serve immediately while the venison is warm and the jus is hot.

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What you will need to try this recipe at home
Slow cooking technique

Created By
Will Madeley

Kadai Fire Chef

A true foodie with a flair for creativity, Will loves experimenting over live fire to craft everyday and unique dishes, exploring new techniques and flavour combinations.

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Seared Venison Loin, Blackberry & Red Wine Jus

This BBQ venison loin is a simple way to bring wild British meat to the fire. With wild deer abundant across the UK, responsibly sourced venison can offer a more considered alternative for meat eaters looking to vary what they cook on the BBQ. Seared quickly over high heat, this fire cooked venison stays tender and juicy before being finished with a rich blackberry and red wine jus. A bold, seasonal dish that lets the quality of the venison and the simplicity of live-fire cooking lead the way.