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- Peppered Venison and Grilled Asparagus…
Peppered Venison and Grilled Asparagus
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6 serving
Prep time:
Cook time:
Serves: 6
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Ingredients
- 750g venison haunch
- 5½ tbsp extra-virgin olive oil
- 1 tbsp coarse pepper
- ½ tsp sea salt, plus a pinch
- 6 thyme sprigs, leaves picked
- 3 tbsp red wine vinegar
- 3 bunches asparagus (approx. 24 spears), woody ends trimmed
- 80g 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.
Tips or serving suggestions
Allow at least an extra 15 mins to rest the meat – the longer you rest it, the more tender it will be.
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Ocado British Asparagus 250g
250g£2.25
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