Cornish Venison with Squash and Chestnut Caponata by Andy Appleton

Cornish Venison

 

Follow this recipe to make Andy’s hearty winter dish at home:

Ingredients (to serve 4)

For the Venison

800g venison loin

1 teaspoon juniper berries (freshly ground)

1 teaspoon of black peppercorns (freshly ground)

 

For the Caponata

4 tablespoons of ‘good’ oil

1 red onion (sliced)

1 fennel (sliced)

1 teaspoon dried chilli

2 celery stalks (sliced)

200g chestnuts (choose the pre-cooked option)

250g cherry tomatoes

1 medium Crown Prince squash (peeled, diced

and roasted)

125g dried cranberries (steeped in balsamic vinegar for

at least 2 hours)

1 small handful of  fresh thyme leaves

A small pinch of cinnamon

Salt and pepper

 

Method:

Rub the venison loin with the black pepper and juniper. Leave to marinade for at least a couple of hours (overnight is better).

For the caponata: In a hot pan add the oil, red onion, fennel, dried chilli, celery and chestnuts and sauté until golden. Add cherry tomatoes, the roasted squash, cranberries, thyme and cinnamon, then let it cook out for another five minutes or so and season to taste.

While the caponata is cooking char-grill your venison on a high heat for about 2-3 minutes on each side, depending on thickness. Remember venison has almost no fat so cooking it more than medium rare will dry it out.

To serve, slice the venison and place on top of your caponata, pour over the pan juices and drizzle with good olive oil.

Enjoy straight away!



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