Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée

James Golding

James Golding

30th November 2023
James Golding

Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée

40 min

Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée by James Golding

Ingredients

VENISON

  • 1/2 loin of venison
  • 3 tbsp olive oil
  • Salt and pepper, to taste

WINTER SQUASH PURÈE

  • 1 medium sized squash
  • 10 fresh sage leaves, chopped
  • 60g butter, softened
  • 4 tbsp fresh thyme sprigs
  • 4 tbsp rosemary, finely chopped
  • 2 garlic cloves, mashed
  • Salt and freshly ground pepper, to taste

DRESSING

  • 150g sloes
  • 15g maple sugar
  • 4 tbsp maple vinegar

Method

VENISON

1. Pre-heat the oven to 185C
2. Season the venison and sear in a hot pan until golden brown
3. Cook in a pre-heated oven for 8-10 min
4. Leave to rest

DRESSING

1. Place the sloes in a pan with the maple sugar and cook until a syrup forms then use a sieve to strain.
2. Add the roasting juices and maple vinegar into the sloe syrup and season to taste.

WINTER SQUASH PURÈE

1. Cut the squash into 1 inch cubes
2. Mix with olive oil, thyme, rosemary and garlic
3. Roast the squash in your hot oven until soft, this should take 20-25 minutes
4. Mash the softened squash with butter and season with salt and pepper

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