Roasted Loin of Venison. Executive Chef Luciano Pellegrini makes Roasted Venison Loin with Pomegranate Sauce and Bacon Braised Savoy Cabbage at Valentino Restaurant in Las Vegas. Venison, double marinated in spices, with sweet young root veg, spicy meatballs and a hot chilli sauce. Mix together the ingredients for second marinade in a bowl and set aside.
Stick cloves into loin and sprinkle other ingredients over top.
In a large pan or roasting pan, heat the olive oil on medium heat.
When hot, sear each side of the venison loin until a light color is achieved.
You can cook Roasted Loin of Venison using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Roasted Loin of Venison
- Prepare of Lion of venison.
- You need of Sprouts.
- You need of Carrots.
- You need of Parsnips.
- You need of Potatoes.
- You need of Broccoli.
I also enjoy making venison steak tartare with the loin, which is a raw dish. It can also be ground for burger, chili and sausage. A great autumn dish, try this roast venison and pumpkin as an alternative Sunday roast. When foaming, add the venison and sear as quickly as you can.
Roasted Loin of Venison instructions
- Pan roast Venison loin.
- Roast potatoes & parsnips.
- Steam remaining vegetables.
Remove from the heat and set aside. Arrange in a single layer in a casserole dish. To cook the venison, remove from marinade, pat dry, and season with salt and pepper. Sauté in clarified butter, searing all sides quickly. For an elegant venison entrée, try this mouth-watering loin roast coated with walnuts or pecans.
