Equipment
Pestle and mortar
or Spice grinder
Non-stick pan
Chef's knife
or Meat slicer
Ingredients
4 servings
Seasoning
- 6 juniper berries
- 6 g coriander seeds
- 3 g black pepper, cracked
- 3 g rosemary, finely chopped
- 6 g smoked sea salt flakes
Main
- 350 g venison loin
- 5 ml olive oil
Nutrition (per serving)
121
Calories
19g
Protein
2g
Carbs
4g
Fat
1g
Fiber
0g
Sugar
583mg
Sodium
Method
01
Crush the juniper berries, coriander seeds, and black pepper using a pestle and mortar or spice grinder.
02
Mix the crushed spices with the finely chopped rosemary and smoked sea salt flakes in a small bowl.
03
Roll the venison loin in the spice mixture until the surface is completely and evenly coated.
04
Heat the olive oil in a non-stick pan over medium-high heat (approximately 200°C/400°F).
05
Sear the venison loin on all sides for a few seconds until the exterior is browned but the center remains raw.
0mLook for: Exterior is browned and spices are aromatic
06
Remove the meat from the pan and let it rest for 1 minute.
1m
07
Slice the venison as thinly as possible using a sharp knife and serve immediately.
Look for: Translucent, paper-thin slices
Chef's Notes
- For the best texture, use a long, thin slicing knife or a very sharp chef's knife.
- Ensure the venison is completely silver-skin free before seasoning.
Storage
Refrigerator: 24 hours — Store whole seared loin; slice immediately before serving.
