Pan fried venison with Catalan spinach, pine nuts and sultanas is a rich and hearty dish.


  • 4 x 150g venison loin, trimmed of all sinew and silverskin
  • 50ml PX sherry
  • olive oil 
  • 50g butter
  • 75g sultanas
  • 75g pine nuts
  • 4 garlic cloves, minced
  • 320g baby spinach, washed and dried
  • olive oil
  • sea salt


  1. In a frying pan over a high heat, add a little olive oil. When the oil is hot, add the venison, seasoned with a little salt. Brown on all sides and then baste with a little butter until golden for 5 minutes. Rest in a warm place for another 5 minutes.
  2. Discard the fat from the pan and deglaze with the PX sherry. If you want to cook the venison more than this (medium-rare) you can place it in a 180°C oven for another 5 minutes. Venison is very lean and I don't recommend cooking it beyond medium.
  3. For the spinach, in a large frying pan, warm some oil on a medium heat. Add the butter and heat until foaming. Then add the sultanas and pine nuts. Roll them around the pan and coat evenly with the butter.
  4. Add the garlic and fry briefly. Follow this with the spinach and season with some salt.
  5. To serve, spoon the spinach on to the plate and spread with a small spatula. Carve each piece of venison into two and lay on top.