Seared venison loin, squash, pickled onions, granola & gravy

Name: Seared venison loin, squash, pickled onions, granola & gravy
Yield: Serves 6
Cuisine: British
Ingredients: 125 ml cider vinegar; 50 g demerara sugar; 250 ml quality bitter beer; vegetable oil; sea salt and freshly ground pepper; a splash of vegetable oil; ¾ butternut squash; 1 sprig thyme or rosemary; 1 clove garlic, roughly crushed; sea salt and freshly ground pepper; 1 sprig thyme or rosemary; 125 g dripping or lard; 125 g dripping or lard; ¼ butternut squash; 250 g dried fruit, chopped; 75 g mixed nuts, roughly chopped; 25 g light brown sugar; 1 tsp black treacle; 25 ml maple syrup; 4 g ginger & 4 g cumin, ground; 4 g coriander seed, ground; 1 g cinnamon, ground; ¼ tsp white pepper, ground; pinch sea salt; 200 g jumbo oats; 50 g sesame seeds; 4 g ginger & 4 g cumin, ground; 1 banana shallot, peeled, chopped; 1 bay leaf & 1 sprig thyme; 1 bay leaf & 1 sprig thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

This is a tasty autumn recipe where the rich flavours of the venison and gravy are balanced by the sweet silky squash and sour beer-pickled onions that also add a crunch along with the granola. Seasonal greens and hash browns are great accompaniments to this dish.

Ingredients

Beer-pickled onions

250 ml quality bitter beer
125 ml cider vinegar
50

Europe
United Kingdom
Main course
Autumn

Method

For the beer-pickled onions, combine all the ingredients except the onions in a saucepan and bring to the boil before reducing the heat. Simmer for 5 minutes. Peel and halve the Roscoff onions, leaving the roots attached. Carefully pour the liquor over the onions, cover with a parchment cartouche and pan lid, chill and store in the fridge to pickle for a minimum of 1 week. You will have more th