Barbecued Venison Loin with Citrus Sauce with Star Anise and Cloves

Ingredients for 8 persons: 1 whole loin of deer, about 2.5kg, trimmed, ground black pepper, 4 tbsp olive oil, salt to taste

Citrus sauce: 1 litre freshly squeezed orange juice, 1 tbsp lemon juice, 3 whole star anise, 3 whole cloves, 1 whole cinnamon stick, 10 peppercorns, 1 pinch of salt 1 tsp corn flour

Preparation:  Start a day ahead with the preparations. Mix a generous quantity of the ground black pepper with the olive oil, mix well then rub this into the meat. Sprinkle with a little salt, then wrap the loin tightly in cling film and refrigerate for 24 hours.
The sauce can be prepared the next day. Combine all ingredients except for the corn flour in a saucepan, bring to the boil, reduce heat and leave to simmer until the liquid has reduced by half. Remove the sauce from heat and strain. Return to the pan, bring to a simmer again. Mix the corn flour with a little water and thicken the sauce with it, stirring constantly.
Remove the meat from fridge at least two hours before grilling.  Place over a very hot grill and brown well on all sides. Leave to rest for 20 minutes over small heat before slicing into medallions and serving with the citrus sauce.


Our Wine Recommendation

Enjoy the dish best with the Simsonsig Redhill Pinotage 2018. The full-bodied red wine is very complex both in the bouquet and on the palate and impresses with nuances of dark fruits as well as a cedar note and a rich texture. With its concentrated fruit aromas, which are supported by smoky undertones and pleasant soft tannins, the Simonsig Frans Malan Cape Blend 2016 also goes very well with this dish.

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