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

Exotic Spiced Venison with Blackberry Reduction and Roasted Root Vegetables
A gourmet dish featuring tender venison with a rich blackberry sauce, complemented by roasted root vegetables.
Exotic Spiced Venison with Blackberry Reduction and Roasted Root Vegetables

This meal provides a high-protein, low-fat option with complex carbohydrates from root vegetables, ideal for recovery and muscle repair after a day of training.

Ingredients:
1
Servings
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 100
    ml
     red wine
  • 1
    item
     shallot
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Venison with Blackberry Reduction and Roasted Root Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Season the venison loin with salt and black pepper.
  3. Heat olive oil in a pan over medium-high heat and sear the venison on all sides until browned.
  4. Transfer the venison to a baking dish and roast in the oven for about 15-20 minutes for medium-rare.
  5. In the same pan, add chopped shallot and garlic, sauté until translucent.
  6. Add blackberries and red wine to the pan, simmer until reduced by half.
  7. Strain the sauce through a sieve and return to the pan to keep warm.
  8. Peel and chop carrots and parsnips into even pieces.
  9. Toss the root vegetables with olive oil, thyme, salt, and pepper.
  10. Roast the vegetables in the oven for about 25-30 minutes until tender.
  11. Slice the venison and serve with blackberry reduction and roasted root vegetables.
Nutrition Per Serving 800 g Per 100g
Energy 666 kcal 83 kcal
Protein 40 g 5.0 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 1.9 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 200
    g
     venison loin
  • 100
    g
     blackberry
  • 100
    ml
     red wine
  • 1
    item
     shallot
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

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 for medium-rare.

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

Add blackberries and red wine to the pan, simmer until reduced by half.

Strain the sauce through a sieve and return to the pan to keep warm.

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 and serve with blackberry reduction and roasted root vegetables.

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