Venison loin with cherries

Name: Venison loin with cherries (Lomo de ciervo con cerezas)
Cuisine: Argentine
Ingredients: salt and ground black pepper; salt and ground black pepper; 15 ml/1 tbsp red wine vinegar; 150 ml/¼ pint/⅔ cup fruity red wine; 2 shallots, finely chopped; 350 g/12 oz fresh black cherries, pitted; 15 ml/1 tbsp olive oil; 15 g/½ oz/1 tbsp butter; mashed sweet potato and green beans, to serve; mashed sweet potato and green beans, to serve; 800 g/1¾ lb venison loin

Lomo de ciervo con cerezas

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Venison is a dark, close-textured meat with very little fat. Tender prime cuts such as loin are usually served rare or medium. Here, dark cherries cooked with red wine and a dash of vinegar provide an excellent contrast for the rich meat.

Ingredients

800 g/1¾ lb venison loin
15 ml/1

Americas
Argentina
Main course
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Pat the venison dry with kitchen paper and season with salt and pepper. Heat the oil in a heavy frying pan, add the meat and fry for 2–3 minutes over a high heat, on each side until browned.