Venison Loin with Chevre Polenta, Charred Scallion and Pimenton Sauce


Pimenton sauce

  • 1/2 cup peeled and chopped onion
  • 2 garlic cloves, peeled and minced
  • 1 bay leaf
  • 1 tablespoon smoked sweet Spanish paprika
  • 1 tablespoon hot smoked Spanish paprika
  • 1 10 oz. can of crushed tomato
  • Kosher salt
  • Freshly ground black pepper

Chevre polenta

  • 3 cups water
  • 1 cup corn grits or polenta
  • 4 ounces’ goat cheese
  • ½ teaspoon salt

Charred scallion

  • 2 bunches scallions
  • ⅓ cup grapeseed or olive oil
  • Kosher Salt
  • Freshly ground black pepper
  • For the Venison Loin
  • 1lb-1lb 6oz centre-cut loin venison
  • 1 tbsp. coarsely ground fresh black pepper and salt
  • 3 sprigs fresh rosemary, leaves only, very finely chopped
  • Kosher salt
  • 2 tsp vegetable oil


Pimentón Sauce

Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add onion and garlic and sauté stirring often, until translucent, about 8 minutes. add bay leaf, both types of paprika and cook, stirring constantly, for 2 minutes. Stir in the crushed tomato and bring to a boil, whisking constantly. Reduce heat to low and simmer until for 12 minutes. Remove bay leaf, season with salt and pepper. Set aside.

Chevre Polenta

bring the water to a boil. Add the polenta and whisk until smooth. Simmer for 15 minutes or so until the polenta has thickened. Add the goat cheese and the salt and stir until smooth. Taste and adjust as necessary.

Venison loin

Preheat oven to 400F For the venison, trim any sinewy bits from the venison loin. Sprinkle the black pepper, rosemary, and salt onto a clean chopping board Rub the loin with the vegetable oil and roll the loin (including the ends) in the rosemary and pepper mixture to lightly coat. The top should be only lightly covered in the pepper and rosemary mixture. Heat a large, heavy-based frying pan until hot. Add the venison, fat-side down, and sear for a couple of minutes. Turn over to sear the other side, then sear the ends. Place the seared venison into a roasting tin and place in the preheated oven for about 8 – 10 minutes for rare meat, a bit longer for medium-rare or medium. Remove from the oven and allow to rest for ten minutes. This will ensure moist meat. To serve, slice the venison loin on the diagonal. Charred Scallion Toss scallions with a glug of grapeseed oil and a pinch of salt. In a large skillet over high heat,
char scallions until blackened all over, 5-7 minutes. Plating arrange the polenta with the pimento sauce and the sliced venison on top and garnish with your Charred scallions and enjoy