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Pistachio-crusted venison in a black cherry jus

Pistachio-crusted venison in a black cherry jus

This ultimate winter recipe was created by Flynn Bewley, apprentice to the Head Chef at The Crabshell Inn


For the venison

  • 1 venison loin
  • 100g pistachios
  • 1 tbsp breadcrumbs
  • 1 knob butter
  • A few thyme/rosemary leaves

For the black cherry jus

  • 500ml beef stock
  • 100g black cherries
  • 200ml red wine
  • 3 juniper berries
  • 1 orange peel
  • 1 carrot
  • 2 tbsp honey
  • 1 celery
  • 1 onion

For the carrot purée

  • 2 carrots, peeled
  • 1 sweet potato
  • Splash of double cream
  • 1 tsp minced garlic

To garnish

  • 200g tenderstem broccoli
  • 200g baby heritage beetroots


  1. Preheat the oven to 200°C.
  2. Clean and then boil the beetroots for around 20 minutes or until tender.
  3. Once the oven is hot, roast the broccoli and baby beetroots, and the carrot in the honey (for the jus) for around 20 minutes.

To make the carrot purée

  1. Boil the carrots and sweet potato for 10-15 minutes until soft, then blend together with a splash of cream and the minced garlic, and season.

To finish the jus

  1. Sweat down the carrot, celery and onion over a low heat.
  2. Once softened, add the juniper, orange peel and red wine, and then simmer to reduce the liquid by half.
  3. Next, add the beef stock and simmer gently for 10 minutes.
  4. Strain the liquid, return to the heat and add the cherries. Simmer on a gentle heat for 10 minutes to further reduce.

To cook the venison

  1. Sear the venison on all sides on a high heat until coloured all over. While the meat is searing, blend the pistachios and breadcrumbs together.
  2. Once the venison is ready, baste it in butter and add the rosemary and thyme for five minutes.
  3. Remove from the pan, roll in the pistachios, then bake in the oven at 200°C for five minutes, then leave to rest before slicing.

To serve

Place the purée on the plate, add the sliced venison, along with the roasted broccoli and baby beetroots, and finish with the jus.

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