Grilled Powderham Venison Loin with Garlic-Fried French & Runner Beans and a Gooseberry and Mustard Chutney

This recipe is a celebration of bold, seasonal flavours. Tom grills the venison to perfection, keeping it beautifully pink in the middle, and serves it with garlicky beans and a sharp-sweet gooseberry and mustard chutney. A simple yet elegant dish that’s perfect for al fresco dining – and the chutney makes enough to jar up and enjoy late.

Difficulty:

Prep time: 15

Cook time: 45 Minutes

Serves: 2 (plus extra chutney)

Grilled Powderham Venison Loin with Garlic-Fried French Runner Beans with a Gooseberry and Mustard Chutney Image 1

Grilled Powderham Venison Loin with Garlic-Fried French Runner Beans with a Gooseberry and Mustard Chutney Image 2

Related Tags

Ingredients

400g of trimmed Venison loin,
100g of French beans
200g of runner beans
3x white onions
6x cloves of garlic chopped
600g gooseberries
300g cider vinegar
300ml Sandford Orchard The General cider
400g jam sugar
Salt
Black pepper
Rosemary
2 bay leaves
Oil

Method

To make the chutney, dice the white onion, chop 3 of the garlic cloves, wash the gooseberries. Add a bit of oil to a large sauce pan, and add the onion, garlic and gooseberries, gently sweat these for five minutes over a low heat.
Then add in the cider vinegar, cider and sugar, along with the bay and chopped rosemary (or dried rosemary) and reduce down for 20-30 minutes, then add in the whole grain mustard and season to taste. If you are happy with the consistency, take the chutney off and allow to cool.
Wash and trim the French and runner beans, cut down the runners in to large slices, in to a warm frying pan with a dash of oil fry the beans for about a minute or 2 till they start to soften, then add the 3 chopped garlic cloves, a pinch of salt and put to one side.
To grill the venison, heat up a griddle pan or bbq, oil and salt the venison, grill for a minute a side aiming for a core temp of 34oc then allow to rest for 5-10 min. cut in to slices and serve with the garlic beans and mustard chutney.