Serves 4
Farmed venison is now available all year round and does not taste as gamey as wild venison. It is also cholesterol-free, ideal for red meat eaters wishing to cut back on their saturated fats. The loin is extremely tender in farmed venison and needs very little cooking.
250g pitted cherries
25g caster sugar
Juice of half a lemon
500g venison loin cut into steaks
2 tbsp olive oil
Freshly ground pepper
1 Place the cherries, sugar and lemon in a small pan and simmer gently for 10 minutes.
2 Season the venison with plenty of pepper. Heat the oil in a heavy pan and sear the meat for 2 minutes each side. Remove from the heat and allow to rest.
3 Place the loins on 4 warmed serving plates. Spoon over the cherries and serve with mustard mash.