Name: Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 200 g venison loin; 100 g blackberry; 100 ml red wine; 1 item shallot; 100 g carrot; 100 g parsnip; 2 tbsp olive oil; 1 tsp thyme; 2 clove garlic; 1 tsp salt; 1 tsp black pepper

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Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables

Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables

A gourmet dish featuring tender venison loin paired with a rich blackberry reduction and a medley of roasted root vegetables.

This meal provides a high-protein, nutrient-dense option to support muscle recovery and energy replenishment after intense training.

Ingredients:

200
g
venison loin
100
g
blackberry
100
ml
red wine
1
item
shallot
100
g
carrot
100
g
parsnip
2
tbsp
olive oil
1
tsp
thyme
2
clove
garlic
1
tsp
salt
1
tsp
black pepper

Preparation Time: 90 minutes

Instructions:

Preheat the oven to 200°C.
Season the venison loin with salt and black pepper.
Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.
Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes or until desired doneness.
In the same pan, add chopped shallot and garlic, sauté until translucent.
Add blackberries and red wine, simmer until reduced by half to form a sauce.
Peel and chop carrots and parsnips into even pieces.
Toss the root vegetables with olive oil, thyme, salt, and pepper.
Roast the vegetables in the oven for about 25-30 minutes until tender.
Slice the venison loin and serve with blackberry reduction and roasted root vegetables.

Nutrition	Per Serving 800 g	Per 100g
Energy	665 kcal	83 kcal
Protein	40 g	5.0 g
Fibre	10 g	1.3 g
Salt	2 g	0.3 g
Sugar	10 g	1.3 g
Carbohydrates	50 g	6.3 g
Fat	30 g	3.8 g

200
g
venison loin
100
g
blackberry
100
ml
red wine
1
item
shallot
100
g
carrot
100
g
parsnip
2
tbsp
olive oil
1
tsp
thyme
2
clove
garlic
1
tsp
salt
1
tsp
black pepper

Preheat the oven to 200°C.

Season the venison loin with salt and black pepper.

Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.

Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes or until desired doneness.

In the same pan, add chopped shallot and garlic, sauté until translucent.

Add blackberries and red wine, simmer until reduced by half to form a sauce.

Peel and chop carrots and parsnips into even pieces.

Toss the root vegetables with olive oil, thyme, salt, and pepper.

Roast the vegetables in the oven for about 25-30 minutes until tender.

Slice the venison loin and serve with blackberry reduction and roasted root vegetables.

Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables

Ingredients:

Preparation Time: 90 minutes

Instructions:

Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables

Exotic Spiced Venison Loin with Blackberry Reduction and Roasted Root Vegetables