Smoked Loin of Venison with Liver by Chef Ralph Shripek  

Here’s a little recipe for the Spring

Smoked Loin of Venison with Liver

By TogAdmin Published: March 25, 2014

  • Yield: 2 Servings

Home smoked loin of venison wrapped with sage leaves and cured ham, topped with crispy venison liver, served on pan-fried curly kale and linguine pasta with a tomato pesto sauce

Ingredients

Instructions

  1. Equipment Smoking/roasting tray with cooling rack, wood chippings & foil Two pasta bowls Frying pan (my 'Wild Chef' one's are great!)
  2. Place the wood chippings into the roasting tray
  3. Place the loins of venison onto the cooling rack on the roasting tray, cover with foil and place on the heat for 4 minutes, leave to rest for 5 minutes
  4. For the Pesto Sauce (you will need a pestle and mortar)
  5. Add all the pesto ingredients into the pestle and mortar and grind with a little rapeseed oil and a third of the white wine -Cook the linguine pasta in boiling salted water for approx. 15-20 mins
  6. Unwrap the smoking tray (the venison should be light brown in colour), season with rock salt and a few twists of the peppermill
  7. Lay sage leaves over each loin of venison and wrap with the Serrano ham
  8. Place a little oil and butter into a frying pan. Heat until smoking hot. Pan-fry the venison loins for 10 seconds on each side
  9. Place the loins in a pre-heated oven (200c) for approx. 8 minutes
  10. Place a little butter and the ground pesto ingredients into a small saucepan and cook for a couple of minutes
  11. Drain the pasta and add to the pesto sauce, adding a little more white wine
  12. Add the finely cut kale and leek
  13. Remove the venison to one side to rest and replace the pan on the heat
  14. Season the thin slices of liver. Flash-fry each side for a few seconds
  15. Place the pasta mixture into warmed bowls, slice the venison loin on top of the pasta, top with the liver and garnish with chopped tarragon and a sprinkle of parmesan
  16. Serve with a glass of Italian Pinot Grigio.
  17. For more recipes, visit the BASC game cookery theatre, or make sure to call in to see me at The BASC Keepers Arms. Cheers!
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