Home Recipes Red Meat SELIM PEPPER And COFFEE CRUSTED WAREHAM SEEKER STAG (OR ANY VENISON) Recipe

SELIM PEPPER And COFFEE CRUSTED WAREHAM SEEKER STAG (OR ANY VENISON) Recipe

SELIM PEPPER & COFFEE CRUSTED WAREHAM FOREST SEEKER STAG recipe, served with Romesco & Kale Purée, Cinnamon Pickled BlackBerry, Selim...

SELIM PEPPER And COFFEE CRUSTED WAREHAM SEEKER STAG (OR ANY VENISON) Recipe

Ingredients

Marinade

500g venison loin
1 cup red wine
1 tbsp selim pepper, crushed
1/2 cup espresso coffee
2 sprigs thyme
2 garlic cloves, crushed

Rub

1 tbsp selim pepper, crushed
2 sprigs rosemary leaves, picked and chopped
2 tbsp espresso ground coffee
1 tsp Himalayan pink sea salt

For the Jus

500ml Beef Stock
1 tsp dark brown sugar
50g butter
2 tbsp olive oil

SELIM PEPPER & COFFEE CRUSTED WAREHAM FOREST SEEKER STAG recipe, served with Romesco & Kale Purée, Cinnamon Pickled BlackBerry, Selim Pepper & Red Wine Jus. Recipe from the wonderful Gourmet Glow.

Selim Pepper is the dominant flavour in coffee in Senegal so it’s a natural pairing here. The sweetness of the purée is complimented by the sharpness of the BlackBerry.

Method

  1. Mix all the marinade ingredients bar the venison in a jug and pour into a sealable non-reactive bag. Add the venison and refrigerate overnight.
  2. The next day, mix the rub ingredients together and put into a tray.
  3. Drain the venison and reserve the marinade. Pass through a fine sieve into a pan.
  4. Add the stock to the marinade and reduce by half, tasting to check the intensity of flavour. If needed, season with salt and a pinch of sugar and keep warm, stirring to prevent a skin forming.
  5. Preheat the oven 190C6. Rub the venison in the rub and dust off any excess. Heat the olive oil in a pan.
  6. Sear the venison on each side for 1 minute 30 seconds. Add the butter to the pan and baste.
  7. Transfer the venison to the oven and roast for 5 minutes.
  8. Remove, cover with foil and rest for 10 minutes.
  9. Serve with the Jus. I like to serve this with Cinnamon Pickled Blackberries, Romesco & Kale Puree and Salt & Pepper Game Chips.

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