ingredients
serves 4
1 1/4 pound piece loin of venison, about 2 1/2 inches in diameter
1 tbsp wholegrain mustard
2 small onions, peeled and thinly sliced
3/4 pound small shiitake or brown-cap mushrooms
1/4 pint olive oil
1 tbsp chopped thyme
1 tbsp chopped parsley
5 tsp balsamic vinegar
salt and pepper
lemon juice, to taste
method
1. Rub the venison with the mustard and put into a roasting tin. Scatter the onions and mushrooms around the meat and drizzle over half of the olive oil. Roast at 230°C (210°C fan oven), allowing 30-35 minutes for medium-rare; 40 minutes for well-done meat.
2. Scatter the chopped thyme and parsley on a board. Roll the hot venison in the chopped herbs to coat and put on a warmed serving platter with the mushrooms and onions. Cover with foil and leave to rest in a warm place while preparing the dressing.
3. Add the remaining olive oil and the balsamic vinegar to the roasting tin and warm on the hob, stirring. Season with salt and pepper and add lemon juice to taste.
4. Carve the venison into thick slices and serve with the hot dressing.
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