Chef’s Roast Loin of Venison Recipe

Here our talented new Head Chef Richard Hancox exclusively shares his recipe for roast loin of venison with parsnips, confi shallots, braised red cabbage and red wine jus. A delicious dish with a depth of flavour that makes it perfect for chillier weather.

Richard’s Roast Loin of Venison Recipe

Serves 2

1 Loin of venison (200g)
2 Parsnips
1 Head of red cabbage
4 Banana shallots (peeled)
1 Litre of veal stock
500g red wine
100g Balsamic vinegar
100g Honey
1 Cinnamon stick
1 Star anise
100g Double cream
250g Milk
1 Bunch of thyme
300g Duck fat


Parsnip Puree
Peel 1 parsnip, boil with 250g milk, cook until tender then add 100g double cream. Bring to the boil then put in a blender with 1 teaspoon of butter. Blend until smooth.

Roast Parsnip
Peel parsnip, cook in boiling water until tender, then roast in butter with thyme and garlic.

Braised Red Cabbage
Cut cabbage into quarters then finely slice, put into a pan and cook for 5 minutes. Add star anise and cinnamon stick, add 250g red wine, 50g balsamic vinegar and 50g honey and leave on a low heat to braise, cook until just tender.

Confit Shallots
Peel shallots, melt duck fat in a pan, add in 2 shallots, cook until tender, leave to cool in the fat before removing from the pan.

Red Wine Jus
Slice 2 shallots then sweat in a pan with some oil with a couple of sprigs of thyme. Then add 250g of red wine, 50g balsamic vinegar and 50g honey. Reduce by half then add veal stock and reduce again by half until you get the desired consistency. Pass through a fine sieve.

Plating of The Dish
1. Set your oven to 180 degrees.
2. In a very hot pan sear all sides of the venison then place in the oven for 4 minutes. Remove from the oven and put a knob of butter into the pan, baste. Add a couple of sprigs of thyme then back into the oven for a further 2 minutes. Take out and leave to rest.
3. Warm puree in pan, and place cabbage in a pan to warm. Put puree on a plate then add cabbage, confit shallots and roast parsnip.
4. Slice venison and arrange on the plate, then serve with red wine jus in jugs on the side.