Venison Loin with Blackberries
Venison Loin with Blackberries



  • 1 kg venison loin
  • 1 tbsp olive oil
  • 1 tsp thyme
  • 250g sliced pancetta
  • 1 tbsp veg oil
  • 2 tbsp sloe gin
  • 200ml beef stock
  • 200g blackberries
  • 6 crushed juniper berries
  • Knob of butter
  • Preheat the oven to 180C. Rub the loin with olive oil and seasoning, and rub in the thyme. Set aside. Lay the slices of pancetta on a piece of film to make a long sheet of pancetta. Roll the loin in the pancetta, and remove the film. Heat up the veg oil, and sear the rolled loin on all sides until the pancetta is golden.
  • Place the pan in the oven for 8 mins or until cooked to your liking, then remove from the pan and leave to rest. Pour the sloe gin into the pan and cook until almost all evaporated. Add the stock and juniper and simmer until reduced by ⅓. Strain the sauce, return it to the pan and stir in the blackberries. Cook for 5 mins, crushing the blackberries slightly with a spoon. Add the butter and some seasoning to the sauce, then serve the loin sliced thickly with the sauce slathered over the top.
30 mins
6 serving

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