NICHOLA FLETCHER'S RECIPE
© 2004 Nichola Fletcher Loin of venison with raspberries
I have chosen this beautifully stylish recipe as a perfect demonstration of how suitable fresh, juicy, lean venison can be for summer eating. I was given the recipe by John Tovey, who ran the famous Miller Howe restaurant in the Lake District, and I have adapted it only slightly.
Although this is for sirloin, the sauce and marinade does of course work marvellously with steaks too, and you can use any type of flavoured oil you care to, perhaps chilli oil for those who like something more piquant.
Ingredients for 4:Method
Crush the garlic and juniper berries and rub them into the venison loin. Put it into a small dish and pour over it three tablespoons of the oil. Leave to marinate for several hours or overnight.
Put the raspberries into a small pan with a teaspoon of sugar and gently heat until the juice runs from them. Rub through a sieve and if necessary add enough sugar to make them just
sweet and no more - fresh raspberries are usually sweet enough but frozen ones may need extra.
Scrape excess garlic and juniper off the venison. Then heat the remaining oil in a pan till very hot and brown the meat well on both sides. Transfer it to a hot oven preheated to Mk 8 / 450ºF / 230ºC. Roast for 10 minutes, then remove it to a warming oven or drawer (or the top of the stove) for the same amount of time, just to keep warm so that the meat rests and completes its
cooking.
Pour off excess oil from the roasting pan and add the raspberry purée, scraping up any pan juices or brownings and allow it to boil briefly. Add in any juices that have come out of the meat while resting, and adjust the seasoning if necessary. If the garlic has burnt too much, strain the sauce again. Otherwise serve it up with the venison. | 
