What internal temperature for medium-rare venison loin?

Roast the venison until it reaches 40°C (105°F) inside, then take it out straight away and rest it for 10 minutes. It finishes at medium-rare as it rests, so a meat thermometer is the best way to judge it.

How long should venison sit in the coffee marinade?

Allow 24 hours, or at least overnight. Coat the loin in a paste of ground coffee and warm water, wrap it tightly in cling film and refrigerate. Scrape off the paste and pat the meat dry before oiling, seasoning and searing.

Can I make the beetroot ketchup ahead?

Yes, it is best made the day before so the flavours develop. Infuse the beetroot juice, vinegar, juniper and sugar, whisk in the Ultra Tex once cool, then keep it in the fridge until serving.

How do I stop the cavolo nero burning in Charlie?

Spritz the leaves lightly with olive oil, season, and place them high up in Charlie for 6 to 8 minutes depending on thickness. Watch them closely, as they go from crispy to burnt very quickly.

Outdoor Cooking & Charcoal Oven Recipes / Roast

Cooked in the Charlie Charcoal Oven

Coffee-Marinated Venison Loin with Beetroot Ketchup and Crispy Cavolo Nero

Name: Coffee-Marinated Venison Loin with Beetroot Ketchup and Crispy Cavolo Nero
Prep time: 24 h
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 300g venison loin, trimmed and sinew removed; 30g ground coffee; 20ml warm water; 100ml beetroot juice; 30ml cabernet sauvignon vinegar; 15g caster sugar; 3 juniper berries; 10g Ultra Tex (thickening agent); 8 small leaves of cavolo nero; 1 tbsp Olive oil, for drizzling; Salt and pepper, to season; Juniper bush (optional, for smoking)

Coffee-marinated venison, sweet-sharp beetroot ketchup and crisp cavolo nero. Chris Mackett's recipe gives the rich loin plenty of contrast, with a sear on the plancha before it finishes in Charlie. A festive dish with flavour well beyond the usual roast.

Chris MackettChef, former Head Development Chef at The Hand and Flowers

Roast

Prep24 hours marinating

Cook30 minutes

Serves4

DifficultyMedium

Oven temperature220°C (430°F)

RackFlat Bed Plancha Rack and Charlie Oven Cooking Rack

CharcoalHalf a football of good quality lumpwood charcoal, plus a small chunk of apple wood

Method

Setting up Charlie

Load half a football of lumpwood charcoal into the Charlie Oven firebox, along with a small chunk of apple wood for smoke flavour.
Light the charcoal and allow the oven to reach approximately 220°C (430°F).
Place the Flat Bed Plancha Rack in the lower section for searing and the Charlie Oven Cooking Rack in the upper section for roasting.

The day before, mix the ground coffee with the warm water to form a paste. Coat the venison loin in the coffee paste, wrap tightly in cling film and place in the fridge overnight to marinate.
Make the beetroot ketchup the day before. Add the beetroot juice, vinegar, juniper berries and sugar to a small saucepan and bring to a boil. Remove from the heat and leave to infuse. Once cool, pass the liquid into a mixing bowl and whisk in the Ultra Tex. Adjust thickness as needed. Spoon into a container and refrigerate until serving.
Prepare the Charlie Oven by loading half a football of lumpwood charcoal and a small chunk of apple wood. Light and allow the oven to reach around 220°C (430°F).
Remove the coffee paste from the venison loin, pat it dry, coat with 1 tbsp olive oil and season with salt and pepper. Optionally, add the juniper bush directly to the charcoal for a smoky aroma. Sear the venison on the Flat Bed Plancha Rack until evenly caramelised all over.
Move the seared venison to the Charlie Oven Cooking Rack in the top section and roast until the internal temperature reaches 40°C (105°F). Remove immediately and rest for 10 minutes.
Separate the cavolo nero leaves and lightly spritz with olive oil. Season with salt and pepper. Place the leaves high up in the Charlie Oven and crisp for 6 to 8 minutes depending on thickness. Serve with roasted pumpkin or fondant potatoes.

Tips

Use a meat thermometer to check the internal temperature of the venison: 40°C (105°F) will give a medium-rare after resting.
The coffee marinade adds a deep, earthy flavour that pairs beautifully with the richness of venison.
Make the beetroot ketchup the day before to allow the flavours to develop fully.
The juniper bush on the charcoal is optional but adds a wonderful aromatic smoke to the meat.
Keep a close eye on the cavolo nero as it can go from crispy to burnt very quickly in the Charlie Oven.

More recipes

The cook

Chris Mackett

Chef, former Head Development Chef at The Hand and Flowers

Chris Mackett is the former Head Development Chef at The Hand and Flowers in Marlow, the famous pub with two Michelin stars. He spent 16 years working with Tom Kerridge.

More recipes by Chris Mackett

Frequently asked questions

What internal temperature for medium-rare venison loin?

Roast the venison until it reaches 40°C (105°F) inside, then take it out straight away and rest it for 10 minutes. It finishes at medium-rare as it rests, so a meat thermometer is the best way to judge it.
How long should venison sit in the coffee marinade?

Allow 24 hours, or at least overnight. Coat the loin in a paste of ground coffee and warm water, wrap it tightly in cling film and refrigerate. Scrape off the paste and pat the meat dry before oiling, seasoning and searing.
Can I make the beetroot ketchup ahead?

Yes, it is best made the day before so the flavours develop. Infuse the beetroot juice, vinegar, juniper and sugar, whisk in the Ultra Tex once cool, then keep it in the fridge until serving.
How do I stop the cavolo nero burning in Charlie?

Spritz the leaves lightly with olive oil, season, and place them high up in Charlie for 6 to 8 minutes depending on thickness. Watch them closely, as they go from crispy to burnt very quickly.