Venison loin with pears, bacon and sage

Winter

Venison loin is a wonderful cut. The meat is rich and tender, but it’s also incredibly lean. For that reason, it’s important to cook it carefully, so it doesn’t dry out. I’m using some nice, fatty bacon lardons and wedges of sweet, fruity pear in this recipe. Both go beautifully with venison, but also help keep everything lovely and moist. Thyme and sage are two perennial herbs I use a lot with game, but they’re also perfect with pears so I don’t hold back.

Serves 2

Ingredients

500g (1lb 2oz) wild venison loin, trimmed
1 tablespoon extra-virgin olive oil
75g (2½oz) bacon lardons
2 bay leaves
2 ripe pears, peeled, quartered and cored
a large knob of butter
6–8 sage leaves, cut into ribbons
2–3 thyme sprigs
sea salt and freshly ground black pepper

Method

Trickle the venison with half the extra-virgin olive oil, then season it all over with sea salt and black pepper.

Set a grill over a hot fire – it should be giving off a nice high heat. Lay the venison down on the grill and cook it, turning regularly, for 5–6 minutes. For medium-rare, you’re looking for an internal temperature of around 55°C (131°F). Pop the venison to one side of the fire to rest while you cook the pears.

Set a heavy-based frying pan over a hot part of the fire, add the remaining oil and, when it’s hot, throw in the bacon lardons and bay leaves. Fry the lardons gently until they’re beginning to crisp up a little around the edges. Add the pear quarters to the pan and fry them on all sides until they have taken on some colour. Add the butter, sage and thyme, along with a smidgen of sea salt and a twist of black pepper. Turn the pears, bacon and herbs together.

Slice the venison thickly and arrange it, cut-side up, in the pan. Spoon over some of the bubbling, herby butter and eat straight away.

Back to Membership