A plate of deer

Matt Tebbutts ambitious platter includes venison loin, heart and kidney
By Matt Tebbutt
A plate of deer
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 15 minutes plus 30 minutes marinating
  • Effort: hard


For the venison heart

  • 1 heart of venison, any outer fat trimmed off
  • 1 litres beef stock
  • 175 ml red wine
  • 1 carrot
  • 1 stick of celery
  • 1 onion, sliced in half

For the venison loin

  • 1 venison loin, boned out from the saddle
  • 2 sprigs thyme, leaves only
  • 2 cloves garlic, crushed
  • splash olive oil

For the venison kidney

  • 1 venison kidney, sliced in half, fat and sinews removed
  • 2-3 tbsp plain flour, seasoned with salt and freshly ground black pepper
  • 1-2 tbsp olive oil
  • knob butter
  • 50 ml port
  • 1 clove garlic, unpeeled but bashed

For the buttered cabbage

  • 200 g Savoy cabbage, thinly sliced
  • 1 tsp butter


1. For the venison heart: place the beef stock, red wine, carrot, celery and onion into a large pan and bring to the boil. Reduce to a low heat and add the heart. Cook for 2-3 hours, or until the heart is very tender.

2. Remove the cooked heart from the stock and cool, reserving 100ml of the stock. Slice the heart, removing any sinew if necessary. Set aside.

3. For the venison loin: season the venison loin all over with salt ad freshly ground black pepper and rub with olive oil, the thyme and the garlic. Set aside to marinate for 30 minutes.

4. Heat a frying pan over a high heat and sear the marinated venison on all sides for 3-4 minutes, or until browned all over. Reduce the heat slightly and cook for about 7-10 minutes (for medium rare), turning occasionally, or until cooked to your liking. Remove from the pan and set aside to rest.

5. For the venison kidney: cut the kidney into four equal pieces. Dust in the seasoned flour, shaking off any excess.

6. Return the pan used to cook the loin to the heat and fry the kidneys for about one minute on each side, or until golden-brown all over and still pink in the middle. Transfer the kidneys to a sieve to drain off any juices, then set aside to rest on a warm plate.

7. Return the pan to the heat and deglaze with the port, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the reserved stock along with a knob of butter. Cook until the liquid has reduced to a sauce consistency. Season to taste with salt and freshly ground black pepper.

8. For the buttered cabbage: tip the cabbage into a large pan and place over a high heat. Add a dash of water along with the butter. Cook for 2-3 minutes, or until the leaves begin to soften, then season with salt and freshly ground black pepper.

8. To serve, divide the buttered cabbage among plates. Thickly slice the venison loin and arrange over one side of the cabbage. Arrange the sliced heart and kidney alongside, then drizzle over the sauce.

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