Peppered Venison and Grilled Asparagus
By OcadoLife
Published on 26 March 2023
“This recalls the royal deer parks and the herds that graze those fabled acres,” explains Jeremy Lee, chef and co-owner of London’s Quo Vadis, who created this recipe for Peppered Venison and Grilled Asparagus to celebrate King Charles’s Coronation. The meat benefits from being well rested before serving, so you can cook it in advance and enjoy it warm or even at room temperature. Serve it with Jeremy’s Potato, Pea and Broad Bean Salad to complete the royal menu.Time and servings
1 hr 30 minsTotal time
6Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 750 g of venison haunch
- 0.5 tsp of sea salt, plus a pinch
- 6 thyme sprigs, leaves picked
- 5.5 tbsp of extra-virgin olive oil
- 1 tbsp of coarse pepper
- 3 tbsp of red wine vinegar
- 3 bunches asparagus (approx. 24 spears), woody ends trimmed
- 80 g of watercress (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Evenly brush the venison with ½ tbsp oil. Season with the black pepper and the ½ tsp sea salt, pressing it into the meat to create a bit of a crust.Step 2
Heat a large roasting tin on the hob over a medium heat and add 1½ tbsp oil. Lay the venison in the tin and cook very gently, turning every 3 mins, until beautifully crusted and coloured brown all over (this should take about 10-12 mins). Transfer to the oven and cook for 45 mins, or 1 hr if you prefer your meat well done.Step 3
Remove the venison from the oven and add the thyme, 2 tbsp vinegar and ½ tbsp oil to the juices in the tin; stir and spoon over the meat. Leave to rest for at least 15 mins.Step 4
Meanwhile, blanch the asparagus spears in a pan of boiling salted water for 1 min. Remove from the pan with a slotted spoon or drain in a colander.Step 5
Bring a griddle pan to a moderate heat. Place the asparagus spears on the griddle, brush with 1 tbsp oil and season with a pinch of sea salt and freshly ground black pepper. Cook for 4-6 mins until coloured, turning halfway. Lift onto a dish and anoint with the remaining 1 tbsp vinegar and 2 tbsp oil.Step 6
To serve, scatter the watercress, if using, on a platter. Slice the venison and arrange over the watercress with a drizzle of the venison juices and the asparagus alongside.