Roasted Venison with Rosemary Cannellini Beans


Cental Italy is famous for its hunting . . Regions such as Tuscany, Lombardy and Basilicata use a lot of game in their tradition cuisines. Italians hunt wild ducks, partridge, pheasants, pigeon, rabbit & hare, wild boar and venison.

In the recipe below I use venison but this recipe would work just as well with a loin of wild boar or some roasted wild duck breast or roasted game bird. Please make sure you use locally sourced fresh venison, a dish like this will not be as good with poor quality meat.

I have also used cannellini beans, but borlotti or even chick peas would work as well, I also use either freshly cooked dried beans or good quality jarred or tinned beans, remember as with everything in life you get what you pay for, cheap tins of beans will almost always result in a pan of mush, so it’s often best to either use freshly cooked dried beans or good quality jarred/ tinned.

One last point is the wine, if you wouldn’t drink it, don’t cook with it . .

Two venison loins, for two people
Salt and freshly ground black pepper
2 tablespoons chopped fresh thyme
3 tablespoons chopped garlic
olive oil
175ml Italian red wine
100ml game or beef stock
75g chopped pancetta
1 small onion, fine diced
150g  cannellini beans, cooked until tender or good quality jarred
finely chopped fresh parsley
Rosemary leaves
(1). Preheat oven to 200 C / GM 7. Season the venison.

(2). Place a frying pan over a medium heat, add a dash of oil  and seal off your venison till browned all over then place on a tray and put in the oven to cook through.

(3). De glaze your frying pan with a dash of red wine scraping all the bits of venison off the bottom of the pan. When the wine has almost evaporated add a  dash of oil then add the pancetta, onion, garlic, rosemary leaves and thyme and sauté for a moment.

(4). Add the rest of the wine and let bubble away by half then add the beef sock and then beans and simmer for five minutes.

(5). By now your venison should be cooked through so temp from oven and leave to rest.

(6). Add the chopped parsley to the beans stir and season.

(7). Carve your venison into slices.

(8). Spoon the beans into the middle of your bowls or plates, place the venison slices on top and drizzle with the remaining wine/ stock liquid from the bean pan.


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