Venison Loin, Orange Hollandaise

Rich roasted venison loin is paired with a buttery orange hollandaise.

Best served with homemade potato wedges and watercress and shallot salad.

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Venison Loin, Orange Hollandaise
Serves 4

Ingredients:

For the Venison: 4 Venison Loin Steaks (Arround 200g Each), 50g Unsalted Butter, Smoked Sea Salt, Black Pepper, 4 Rosemary Sprigs

For the Hollandaise: 2 Egg Yolks, 250g Unsalted Butter (Melted and Clarified), Zest 2 Oranges, Juice 1/2 Orange, Juice 1/2 Lemon, Sea Salt, Cracked White Pepper

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Method:

1) Preheat the oven to 190c. Remove the venison from the fridge and allow to come to room temperature for around 20 minutes. Season the venison with sea salt and black pepper and seal in a hot pan with a little oil for around 3 minutes each side. Add the butter and rosemary and baste the meat. Transfer to the oven and roast until cooked to your liking.

2) When the venison is cooked, remove from the oven and wrap in kitchen foil – allow to rest for around 10-15 minutes.

3) Meanwhile, make the hollandaise. Beat the egg yolks with a whisk over a barely simmering bain-marie until thick and light in colour. Be careful that the water does not get too hot and does not touch the bowl. Ensure no egg yolk sticks to the side of the bowl. Add the orange peel and whisk to combine.

4) Turn the heat off the bain-marie. Slowly add the clarified butter a little at a time whilst whisking. Do not rush this stage or you risk the sauce splitting. The sauce should be thick and smooth with an even sheen. Add the orange and lemon juice and continue to beat until smooth. Season to taste with sea salt and cracked black pepper.

5) Slice the venison and serve with the hollandaise. Best served with homemade potato wedges and watercress salad.

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Enjoy!

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Venison, Hazelnut Hollandaise

Venison loin pairs perfectly with candied hazelnuts and hazelnut hollandaise – a truly delicious combination.

A real dinner party showstopper – this is a surprisingly simple dish which is sure to impress.

Best served with roasted potatoes or fries and roast parsnips.

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Venison, Hazelnut Hollandaise
Serves 4

Ingredients:

For the Venison: 1kg Venison Loin (Cut into 4 Equal Portions), 1 Garlic Clove, 3 Thyme Sprigs, 25g Unsalted Butter, Sea Salt, Cracked Black Pepper

For the Hollandaise: 2 Egg Yolks, 200g Clarified Butter, 25-50ml Hazelnut Oil (To Taste), 1tbsp White Wine Vinegar, 1tsp Lemon Juice, Sea Salt, Cracked White Pepper

For the Candied Hazelnuts: 75g Caster Sugar, 2tbsp Water, 50g Hazelnuts

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Method:

1) Make the hollandaise by placing a large bowl over a just simmering pan of water (careful the water does not touch the bowl). Whisk the two egg yolks in the bowl to a thicker consistency which is pale in colour. Add the vinegar and whisk. Slowly add the hazelnut oil to taste whilst whisking. Gradually add the butter whilst continually whisking (as you would do when making a mayonnaise) until exhausted and a thick consistency is achieved. Add the lemon juice and season to taste with salt and white pepper. Set aside or keep warm until ready to serve.

2) Pre-heat a dish in the oven to 200c. Place a large frying pan over a high heat and add the butter. Season the venison portions with sea salt and black pepper and seal in the pan for 2 minutes each side with the thyme and garlic. Transfer to the dish in the oven and cook for around a further 8-12 minutes or until cooked to your liking (I aim for an internal temperature of around 51-53c). Remove from the oven when done and allow to rest for 10 minutes.

3) Meanwhile make the candied hazelnuts. Place the sugar and water in a small saucepan and place over a high heat. Bring to the boil and continue to boil until a golden caramel is achieved. Remove from the heat and stir in the hazelnuts. Quickly pour the mixture onto a baking mat and try to separate the hazelnuts with a pair of spoons before the mixture cools.

4) Once rested, cut the venison portions on the diagonal and serve with the hazelnut hollandaise and candied hazelnuts.

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Enjoy!