River Cottage Australia



Venison is a flavoursome, lean meat and in this recipe I’ve coupled it with native pepperberries, sweet-and-sour pickled cherries and some creamy labne. As with all wild proteins, venison barely carries a lick of fat on it, so I recommend cooking the loin as rare as you can handle.


  • 700g-1kg venison loin, excess sinew trimmed

  • Salt

  • 2 tablespoons pepperberries (or regular black peppercorns)

  • Olive oil

  • Oil, for frying

  • Handful of rocket

  • 125ml (1/2 cup) labne (see page 246)


  • 2 handfuls of red cherries, stems and pips removed

  • 2 bay leaves

  • 1 cinnamon stick

  • 1/2 teaspoon whole cloves

  • 250ml (1 cup) water

  • 250ml (1 cup) red wine vinegar

  • 2 tablespoons brown sugar


  • 1.

    To make the pickled cherries, pack the cherries into a sterilised jar (see page 23) along with the bay leaves, cinnamon and cloves.

  • 2.

    Combine the water, vinegar and sugar in a pot, stir and bring it to the boil to dissolve the sugar. Pour the hot syrup over the cherries, seal the jar while the pickling liquid is still hot and set aside to cool.

  • 3.

    Season the venison loin with salt.

  • 4.

    Crush the pepperberries or peppercorns in a mortar and pestle to make a coarse powder. Tip the crushed pepperberries onto a plate and add a little olive oil to help the spice to stick to the meat. Roll the loin in the pepperberries until evenly coated.

  • 5.

    Heat a frypan over a medium–high heat, add a little cooking oil and sear the loin, turning every minute or so to ensure that the meat is coloured all over. After 4 minutes, remove the loin from the pan and let it rest for 5 minutes or so.

  • 6.

    Make a salad with the rocket, labne and pickled cherries. To serve, slice the loin into 5mm slices and serve with the salad, with extra pickled cherries decanted on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 612kj
  • Fat Total 45g
  • Saturated Fat 6g
  • Protein 41g
  • Carbohydrate 10g
  • Sugar 6g
  • Sodium 757mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from the River Cottage Australia cookbook by Bloomsbury ($45). Available in all good book stores from April 1 or bloomsbury.com/au/river-cottage-australia-9781408858387

Paul West will be touring Australia throughout April and May. Event details here: bloomsbury.com/au/superpage/paul-west-launching-the-river-cottage-australia-cookbook


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