photo credits: Gary Lee, The Ivy Restaurant

Venison loin is very lean & gamy and pairs incredibly well with Smoked Kelp & berries. The flavours complement each other to make a very special dish!


serves 4

Handful fresh thyme
5-6 dried juniper berries
Smoked kelp seasoning
Extra-virgin olive oil
800g venison loin, saddle or steaks
4 shallots peeled and finely sliced
1 glass of red wine
200g frozen boysenberries
2 tbsp black currant jam
Parsley & thyme, finely chopped
Salt & pepper to taste


The night before you serve the venison, place the meat in a dish with the thyme, juniper berries & wine, cover and let marinate overnight.
The next day, remove the venison from the marinade, pat dry with paper towels and season well with smoked kelp and freshly ground black pepper. Sear the meat on all sides in a hot pan with a little oil, about 5-6 minutes for medium, do not overcook! Remove from the pan, cover with foil and rest for 4 minutes.
Reduce the heat under the pan and add a bit more oil. Add the shallots and fry gently until tender. Turn up the heat again and add the sieved marinade and reduce by half. Then add the fruits & jam and simmer slowly for 4 minutes. Serve the sauce on the meat. Really good with steamed greens and celeriac mash 