How To Make Pan Roast Venison Loin Salad

How To Make Pan Roast Venison Loin Salad

Make pan roast venison loin with oriental salad using this easy venison recipe from chef Sophie Wright. Our venison recipes are easy to follow: let us show you how to roast venison loin.

You Will Need

• 400 g venison loin
• 2 tbsp oil
• 1 medium carrot
• ½ medium cucumber, peeled
• ¼ medium mooli, peeled
• 4 medium spring onions
• 200 g bean sprouts
• 1 medium bunch of coriander
• 1 medium bunch of watercress
• 50 g pumpkin seeds
• 100 ml soy sauce
• 50 ml mirin
• 1 tsp sugar
• 3 tsp cm fresh ginger , sliced
• 1 medium red chilli , finely chopped
• 1 large squeeze of lime juice

---

Step 1:

The salad

Peel and chop a carrot, half a cucumber, a quarter of a mouli, and 4 spring onions into matchsticks. Mix with through 200g bean sprouts.

---

Step 2:

The Meat

Before you begin, preheat the oven to 180C/ gas mark 4.

Season the venison loin with salt and pepper.

Heat a tablespoon of oil in a frying pan. Sear the meat on all sides, then put it on a tray and transfer it to the oven. Cook for 6 - 8 minutes - it should be very rare - then take it out and leave it to rest.

---

Step 3:

The sauce

In a small saucepan, gently warm through the soy sauce, mirin, sugar, ginger and chilli over a low heat. Add a squeeze of lime, then strain the mixture and pour over the salad.

---

Step 4:

Serve

At the last minute, mix some coriander through the salad with the red chard, then slice the rare venison and serve on top.
Garnish with pumpkin seeds which have been seasoned with plenty of salt.