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Image for Recipe - Venison With Seasonal Greens & Barley

Venison With Seasonal Greens & Barley

Image for Recipe - Venison With Seasonal Greens & Barley
  • Time preparation 10 minutes
  • cook time 40 minutes
  • Serve Serves 4

Neil Forbes, chef director at Café St Honore and member of the Slow Food Chef Alliance, offers up a taste of some of Scotland’s finest ingredients

Recipe provided courtesy of Neil Forbes for Borough Market
  • 200g pearl barley, washed in a sieve
  • Sea salt and black pepper
  • 3 knobs of butter
  • 450g loin of venison, red or roe deer
  • A trickle of cold-pressed rapeseed oil
  • A few hard herbs, like thyme
  • 1 savoy cabbage, or your favourite seasonal greens

Drain the barley and place in a pot. Cover with water, season with salt and bring to the boil. Simmer for 30 mins, or until just soft. Drain and add a knob of butter on top. Keep in a warm place.

Meanwhile, heat a frying pan and season the venison with salt and pepper. Fry in a trickle of rapeseed oil with a wee knob of butter and some thyme. Baste as you go, cooking for 5-10 mins until golden brown, according to how rare you like your venison.

Allow the venison to rest for at least 5 mins before carving – give it a quick flash under the grill to heat up again if necessary.

Cut the cabbage into strips and wilt it down in a pot with a knob of butter and salt and pepper. I like it quite crunchy.

To serve, carve the venison and arrange on a plate. Sprinkle with the barley and drape the cabbage over and around the meat. Delicious and simple.

Ingredients

  • 200g pearl barley, washed in a sieve
  • Sea salt and black pepper
  • 3 knobs of butter
  • 450g loin of venison, red or roe deer
  • A trickle of cold-pressed rapeseed oil
  • A few hard herbs, like thyme
  • 1 savoy cabbage, or your favourite seasonal greens

Method

Drain the barley and place in a pot. Cover with water, season with salt and bring to the boil. Simmer for 30 mins, or until just soft. Drain and add a knob of butter on top. Keep in a warm place.

Meanwhile, heat a frying pan and season the venison with salt and pepper. Fry in a trickle of rapeseed oil with a wee knob of butter and some thyme. Baste as you go, cooking for 5-10 mins until golden brown, according to how rare you like your venison.

Allow the venison to rest for at least 5 mins before carving – give it a quick flash under the grill to heat up again if necessary.

Cut the cabbage into strips and wilt it down in a pot with a knob of butter and salt and pepper. I like it quite crunchy.

To serve, carve the venison and arrange on a plate. Sprinkle with the barley and drape the cabbage over and around the meat. Delicious and simple.

Still hungry? Why not have another course

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