Pan-roasted loin of venison with redcurrant sauce

For me, when it comes to a celebration of Scottish food, venison is the ultimate flavour. Venison loin has got to be the perfect treat for guests. I particularly enjoy the meat when it is from a wild red deer, but any venison will do for this recipe. I always find myself serving venison with fairly classic flavours, and every summer I’ll make redcurrant jelly for this sole purpose to last me through the winter. The sprig of rosemary in this recipe may seem superfluous, but its woody astringency is tempered into the fat and remains there when you deglaze the pan. For the best results you should give the venison a good amount of heat and cook it quick . You could also buy the venison loin as one whole piece and then cut it into portion sizes before serving.