The short loin is regarded as one of the finest cuts from the deer. It’s a muscle that does almost no work at all making it supremely tender. To really enjoy the best flavour of this cut, a simple fast cook technique with just salt, a good caramelisation and resting will produce a delicious moist tender piece of venison loin. Venison striploin is equally as good for this recipe.
- Season the short loins all over with salt. In a fry pan heat oil until hot, using a pair of tongs hold loins standing up and caramelise each cut end until a turns a rich dark brown.
- Lie the loins down flat and caramelise one side then turn over and caramelise, try to get an even colouring all over the loin, turning them as they colour. Add extra oil if necessary.
- To test if they are cooked - press loins in the thickest part. If still soft continue to cook on top of the stove on a medium heat until desired degree of cooking is ‘almost’ reached. If loins are thicker and still very soft in the centre, transfer to a roasting tray and place in the oven at 200°C and cook until desired degree of cooking is ‘almost’ reached.
- Rest loins for 5 - 6 minutes on paper towels on a tray and lightly cover with tin foil and a clean tea towel.
- Slice courgettes into thick 3 cm chunks, season with salt and drizzle with olive oil. Place into an oven proof fry pan. Put under the grill or into the oven and cook for 5 - 7 minutes until tender.
Sprinkle over parmesan cheese then return under the grill to caramelise. Finish with sliced fresh parsley.