Name: Seared venison loin, squash, pickled onions, granola & gravy
Yield: Serves 6
Cuisine: British
Ingredients: 125 g caster sugar; 125 ml red wine & 25 ml port; 1 g cinnamon, ground; 4 g ginger & 4 g cumin, ground; 4 g coriander seed, ground; pinch sea salt; 25 g unsalted butter; 1 tsp tomato purée; 5 g salt; 175 ml red wine & 75 ml port; 1 garlic clove, peeled and crushed; ¼ tsp white pepper, ground; 1 white onion, peeled, finely diced; 2 black peppercorns; vegetable oil & sea salt; 3 juniper berries; 1 star anise; 125 ml cider vinegar; 500 ml game stock; 1 clove garlic, crushed; 1 tbsp honey; 250 ml quality bitter beer; 25 ml maple syrup; 1 garlic clove, crushed to a paste; 1 sprig thyme; 1 sprig thyme or rosemary; sea salt and freshly ground pepper; 1 kg venison loin; sea salt and ground white pepper; 125 g dripping or lard

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

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