Wapeti Loin with Spiced Blood Oranges

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is a dish I invented at Natwich Food Festival where I came across spiced blood oranges made by a farmer’s wife whose company is called Cahoon. They are such a wonderful invention and go very well with duck and all types of deer, as well as making a delicious pudding with meringues.


For spiced oranges

  • 10 oranges
  • cups white wine vinegar
  • pounds


Slice the oranges and put them in a pan, barely cover with water, and simmer, partly covered, until the peel is tender.

Slowly cook the vinegar, sugar, cinnamon sticks, and cloves together in a pan until the sugar has dissolved and then boil for 5 minutes to create a syrup.

Drain the oranges and reserve the cooking liquor. In a pan, lay half the oranges in enough syrup to cover