Winter Seared Venison
Winter Seared Venison



  • 400g venison loin
  • For the Winter Marinade
  • 2 tbsp veg oil
  • 1 tbsp Worcestershire sauce
  • 2 crushed juniper berries
  • 2 rosemary sprigs, leaves picked and chopped
  • ½ tsp balsamic vinegar
  • Mix the marinade ingredients together in a bowl, and marinate the meat for a few hours in the fridge. Preheat the oven to 200C.
  • Heat a little oil in a frying pan until smoking hot, and fry the venison for 2 mins, or until a caramelised crust has formed on the bottom side. Flip, and cook for a couple more minutes to seal. Place on a baking sheet and cook in the oven for 5 mins for medium rare, then allow to rest for 5 mins before slicing. Serve with horseradish, Brussels sprouts, and bitter greens.
25 mins
4 serving

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