Roasted venison loin with chimichurri
A gorgeous, versatile dish from the latest collection from Rachel Green, combining the amazing taste of the venison loin with the fresh zingy marinade from Argentina.
Ingredients
Fresh ingredients
- 600 g Venison loin, fat & sinew removed
- A handful of parsley leaves, coarsely chopped
- 1 Red chilli, deseeded & finely chopped
- 25 g Butter
- 1 clove Garlic, grated
- A small handful of coriander
- 2 Spring onions, finely sliced
- 1 Small shallot, peeled & finely chopped
- 1 bunch Spring onions, roasted, to serve
Store cupboard ingredients
- 3 tbsp Olive oil
- 1/2 tbsp Cider or red wine vinegar
- Sea salt flakes
- Freshly ground black pepper
Instructions
- Preheat the oven to 190°C/170°C fan
- Heat a frying pan over a medium heat, add a table spoon of olive oil and the butter to the pan.
- When foaming, add the venison and sear it on all sides as quickly as you can.
- Remove from the heat, place the venison in a roasting tray and tip over the roasting juices.
- Cook in the preheated oven for 10-15 minutes and then leave to one side to rest.
- Meanwhile,make the chimichurri. Mix all the remaining ingredients together in a bowl and season to taste.
- When the venison loin has rested, slice it into 2cm thick steaks and arrange on a serving board or warmed serving plate with some chimichurri spooned over or on the side.
- Serve immediately with roasted spring onions.
