Preheat the oven to 220ºC/425ºF/Gas 7.
Remove the meat from the fridge about 20 minutes before cooking and pat dry with kitchen paper, season all over with black pepper. Heat the oil in a frying pan over a high heat and sear the meat until browned on all sides. Set aside on a plate and leave to cool.
Chop the rosemary and thyme very finely and grind up the cloves and juniper berries. Mix with the orange peel and rub the mixture all over the meat. Wrap the meat in a sheet of baking parchment and tie it securely with string.
Combine the salt and egg whites and place 1/3 of the mixture onto a sheet of aluminum foil, on a baking tray. Spread the mixture evenly over the foil then place the meat (in the parchment) on top. Cover with the remaining salt mixture and press the mixture into the parchment until it is evenly coated.
Place the tray into the middle of the oven and cook for 15 minutes (for medium) and up to 20 minutes (for well done). Remove from the oven and allow the meat to rest for 10-15 minutes. To serve, open the salt crust very carefully with a hammer, remove the meat and carve into slices.
Serve with braised red cabbage and mashed potatoes.
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This elegant cut of venison is quick to cook and looks superb on the plate3 SERVINGS
Regular Price: £44.00
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