Roast Venison Loin with Root Vegetables and Pickling Sauce, Venison Meatballs

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 x 200g/7oz loin of venison
• 2 tbsp olive oil
• ½ tsp salt
• 1 tsp chilli powder
• corn or vegetable oil
• 2 tbsp Greek yoghurt
• 1 tsp ground garam masala
• 1 tsp chilli powder
• 1 tsp sugar
• ½ tsp salt
• 200g/7oz lean venison
• 50g/1¾oz lamb fat
• 2 tbsp crisp fried sliced onion
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp chopped coriander
• 1 tbsp fresh pineapple juice
• 1 tsp red chilli powder
• ½ tsp garam masala
• ½ tsp salt
• 2 tbsp vegetable oil
• ½ tsp cumin
• 1 tsp coriander seeds
• 1 tsp crushed chilli
• 500g/1lb 2oz young root vegetables
• 1 tsp sugar
• 1 tsp salt
• 120ml/4fl oz white wine vinegar
• 4 tbsp Greek yoghurt
• 2 tbsp polenta
• 250ml/9fl oz lamb stock
• 3 tbsp oil, preferably mustard oil
• 1 tsp panch phoran (Indian spice mix, available to buy ready-made, typically 1 part mustard seeds
• 1 onion
• ½ tsp ground turmeric
• 4 green chillies
• 1 tsp salt
• 1 tbsp jaggery or molasses
• 1 tbsp chopped fresh coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rub the venison loins with the olive oil, salt, chilli powder and Greek yoghurt, cover and chill for 30 minutes.

2. Mix the lean venison and lamb fat with the fried onion, garlic, ginger, chopped coriander, pineapple juice, red chilli powder, both garam masalas, sugar and salt. Shape into small meatballs and chill for 15 minutes.

3. Toss the root vegetables with the vegetable oil, cumin, coriander seeds, crushed chilli and salt. Roast on a tray at 425°F (220°C) [220°C] for 35 minutes, turning once.

4. Heat the mustard oil in a saucepan and fry the panch phoran, sliced onion, chopped green chillies and turmeric for 3 minutes. Add the vinegar, sugar, jaggery, lamb stock and salt and simmer for 15 minutes.

5. Whisk the polenta with a splash of water, stir it into the sauce and simmer 2 minutes to thicken. Take off the heat, stir in the yoghurt and the fresh coriander.

6. Heat corn or vegetable oil in a frying pan over medium-high heat and fry the meatballs for 6 to 8 minutes, turning, until they reach 160°F (71°C) inside. Drain on paper towels.

7. Sear the loins in a hot oiled pan for 2 minutes per side, then roast at 400°F (200°C) [200°C] until the thickest part reaches 145°F (63°C), about 10 minutes. Rest 3 minutes before slicing.

8. Spoon the pickling sauce onto plates, top with the sliced venison loin, roasted vegetables and meatballs, and serve.