A rich, hearty meal.

Ingredients

600g venison loin, trimmed of fat

30mL Pukara Estate Natural Smoked Extra Virgin Olive Oil

1 tbsp chopped rosemary leaves

1 tbsp coarsely ground black pepper

1 tsp coarse sea salt

100mL Pukara Estate Pomegranate Balsamic

150mL red wine

3 juniper berries

2 garlic cloves, finely chopped

1 small red onion, finely chopped

1 tsp chopped rosemary leaves

1 heaped tsp plain flour

1 tbsp butter

Method

Preheat oven to 200°C.

On a flat plate, sprinkle the rosemary, pepper, and salt. Cover the venison with Natural Smoked Extra Virgin Olive Oil and roll in the rosemary and pepper mix.

Heat a large deep fry pan over medium-high heat and sear the loin on all sides.

Transfer to a heavy baking dish and roast for about 10–12 minutes for rare meat, or longer for medium-rare or medium. Remove from the oven and allow to rest for 10 minutes.

Meanwhile, in the same fry pan used to sear the venison, add a little Pepper Extra Virgin Olive Oil and fry the onion and garlic until golden. Add the flour and cook for a further 1–2 minutes.

Add the red wine and stir, bringing to a boil. Lower the heat and add the Pomegranate Balsamic. Reduce by half, season, and add the rosemary.

Just before serving, add the butter and melt gently through the sauce. Pour over the roasted venison and serve with creamy celeriac mash and steamed greens.