Venison loin in Guinness-Casses Glace
As the summer months are winding down, we found this decadent venison recipe that’ll keep winter chills at bay.
Ingredients:
1 orange, organic
800g loin of venison
330ml Guinness beer
125ml Cassis
1T caster sugar
1t cinnamon
salt, pepper
3T olive oil
(preparation time: 10 min, marinating ca. 12 hrs, cooking 20 min, resting for 5 min)
Method:
1. Rinse orange with hot water, dry and cut into chunks. Rinse the meat, pat dry and put it into freezer bag together with orange, Guinness and Cassis. Close it and leave it in the fridge overnight to marinate.
2. Preheat oven to 120°C (fan: 100°C), remove meat from marinade and put aside. Boil the marinade together with sugar and cinnamon for about 15 min, reducing it to a thick sauce.
3. Season the loin with salt and pepper, sear all sides in hot olive oil. Cover a baking tray with a layer of heavyweight kitchen foil, place the meat in the middle and brush it with the sauce.
4. After 20 minutes cooking switch off the oven and leave the meat to rest for another 5 minutes before serving.
Recipe and image courtesy of Joburg’s fabulous Braeside Butchery. Visit them on the corner of 4th Avenue and 7th Street, Parkhurst for a wide selection of free-range, organic meat.