Roast venison with goats cheese

Delight dinner guests with Richard Phillip's fabulous combination of golden baked goats` cheese, tender venison, buttery salsify and rich red wine sauce
By Richard Phillips
Roast venison with goats cheese
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes plus 4-5 days marinating
  • Effort: hard


For the marinade

  • 300 ml olive oil
  • 5 juniper berries, crushed
  • 1 sprig thyme
  • 1 garlic, clove, sliced
  • 1 chillies, chopped
  • 2 small goats' cheese, logs

For the venison

  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 1 loin of venison steaks, fat, sinew and silver skin removed

For the sauce

  • 80 ml red wine, full bodied
  • 1 sprig thyme
  • 150 ml beef stock, good quality
  • 50 g butter

For the salsify

  • 50 g butter
  • 4 salsify, sticks, peeled and blanched and cut into batons


1. Gently warm the olive oil with the crushed juniper berries, thyme, garlic and chilli. Cool to room temperature and then submerge the goats' cheese. For best results marinade for 4-5 days.

2. Set the oven to 200C/180C fan/gas 6. Cut the venison into 2 pieces.

3. Heat 1 tablespoon of vegetable oil in a frying pan with the butter and cook the venison briefly on all sides to seal. Transfer to the oven and roast for 8 to 10 minutes. Remove from the oven and allow to rest.

4. Pour the excess fat out of the frying pan before placing back onto the heat. Add the red wine and reduce by two thirds. Add a sprig of thyme, and the beef stock and reduce by half. Add a knob of butter and then pass through a fine sieve. Keep warm.

5. To cook the salsify, melt the butter in a frying pan and when it turns golden, add the salsify batons and fry until golden brown.

6. Place the cheese onto a baking tray and place into the oven for around 2 to 3 minutes. Remove from the oven and, using a cook's blowtorch, colour the top of the cheese.

7. Take a round plate and criss -cross the salsify down the centre. Cut the venison in half, and place ether side of the salsify. Place the glazed goats' cheese on top, drizzle the sauce around the venison and serve.

Rate This Recipe