Loin of venison with creamed corn and cobnuts

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 2 small onions
  • 300g/10½oz venison loin
  • splash Madeira
  • 10g/⅓ oz butter
  • 2 thyme sprigs
  • 1 garlic clove, peeled and smashed
  • 1 tbsp demi-glace
  • 2 corn on the cobs, stripped of corn
  • 1 thyme sprig
  • 10g/⅓ oz butter
  • 50ml/2fl oz chicken stock
  • 25ml/1fl oz double cream
  • 2 sprigs tarragon, chopped
  • 6 roughly chopped toasted cobnuts, plus 4 cobnuts to serve
  • salt and freshly ground black pepper
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