Roast venison loin with root vegetables and pickling sauce, venison meatballs

Venison, double marinated in spices, with sweet young root veg, spicy meatballs and a hot chilli sauce.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the venison

For the second marinade

For the venison meatballs

For the root vegetables

For the sauce

  • 4 tbsp Greek yoghurt
  • 2 tbsp polenta
  • 250ml/9fl oz lamb stock or water
  • 3 tbsp oil, preferably mustard oil
  • 1 tsp panch phoran (Indian spice mix, available to buy ready-made, typically 1 part mustard seeds, 1 part black onion seeds, 1 part cumin seeds, ½ part fenugreek seeds, 2 parts fennel seeds)
  • 1 onion, finely chopped
  • ½ tsp ground turmeric
  • 4 green chillies, slit lengthways
  • 1 tsp salt
  • 1 tbsp jaggery or molasses sugar
  • 1 tbsp chopped fresh coriander