Roast venison loin with pumpkin & Sichuan salt from BBC Good Food Magazine, October 2017 (page 109) by Tom Kerridge

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Notes about this recipe

  • nicolepellegrini on October 04, 2020

    I realized (late) that I was out of maple syrup so I used some chestnut honey I had instead. I actually think that added to the complexity and seasonal feel of this dish as the chestnut flavor worked so well with the meat and squash. I also soaked my venison in milk overnight as I usually do to draw out some of the gaminess. Husband enjoyed it very much, it's an elegant dish I could definitely see serving for a dinner party (especially as you can sear the meat and roast the veggies in advance, and then finish off for the final roasting time right before serving).

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