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Roast Highland loin of venison with marinated blackberries

29 June 2021

Roast Highland loin of venison with marinated blackberries, braised root vegetables, rösti potato, ruby port and juniper berry sauce is a showstopping main course aboard Saga Cruises' Spirit of Adventure.

Roast Highland loin of venison with marinated blackberries

Preparation time

45 minutes

Cooking time

1 hour


4 servings


    Roast venison loin

  • 600g venison loin, trimmed
  • 50g cranberries, soaked in port
  • Braised root vegetables

  • 50g carrots, peeled and diced into 1" cubes
  • 50g celeriac, peeled and diced into 1" cubes
  • 50g turnip, peeled and diced into 1" cubes
  • 50ml olive oil
  • Rösti potato

  • 250g potatoes, peeled and grated
  • 50g butter, diced
  • 50ml olive oil
  • Ruby port & juniper berry sauce

  • 300ml port wine
  • 500ml chicken stock
  • 200ml veal jus
  • 50g shallots peeled and sliced
  • 15g crushed juniper berries


Rösti potato

Place the grated potato into a clean tea towel and twist to squeeze out the excess moisture.

Heat the olive oil in a small frying pan and add the grated potato.

Flatten the potato to fill the frying pan evenly, season and fry over a medium heat for 3-4 minutes.

Feed little pieces of butter down the edges of the rösti and fry for one minute, turn over and fry for 3-4 minutes on the other side.

Remove from the heat and drain on kitchen paper.

Ruby port and juniper berry sauce

Sweat the shallots in a little oil for five minutes.

Add the wine and juniper berries and reduce by 2/3rds, add the stock and jus and reduce until you have a sauce consistency.

Pass through a fine sieve.

Braised root vegetables

Mix the vegetables with the olive oil and season.

Roast slowly in the oven at 150c for 30 minutes until just soft.

Venison loins

Season the venison loins and colour all over in a tilted pan.

Transfer to the oven and roast for 10-12 minutes at 170c until medium rare. Rest before carving.

Our thanks to John Mc Cerery, Saga Cruises’ Executive Chef for providing this recipe.

Fancy coming aboard and trying the incredible cuisine for yourself? Find out more about cruising on Spirit of Adventure.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.