The Amble Inn recipe – Northumbrian Venison Loin

Are you missing the delicious food served from an Inn Collection Group pub? We certainly are! That’s why we are giving you one of our most delicious recipe from our top chef at The Amble Inn to cook from the comfort of your own home.

The Amble Inn‘s Northumbrian Venison Loin is served with fondant potatoes and a berry jus. It’s quick to make and although looks and tastes fantastic, it’s surprisingly easy to make. You can also make it for as many dishes you’d like, just choose the amount of venison and potato you’d like to cook – it’s that simple!

Home cooking is a great way to keep busy, whilst also trying sumptuous new dishes.

Make sure you let us know if you try out this recipe – tag us in your photos on social media, we’d love to see them! We’re sure you’ll love this dish.

Keep an eye out for more delightful recipes from our inns and our top chefs.


Venison loin
Olive Oil
Garlic Cloves
Fresh thyme
Red wine

Prep time

10 minutes

Cooking time

40 minutes


Venison loin: Season in salt and pepper. Seal the venison on the hob by coating it in olive oil and cooking for 2 minutes on each side, and then place in an oven 190oc for 6 minutes. Rest for 4 minutes. The loin will slice medium rare when cooked this way – cook longer in the oven for different preferences.

Fondant Potato: Cut a potato into a rectangle or use a cutter for the traditional cylinder shape. In a pan, sear the outside of the potato in oil and butter until seared on all sides. Place the potato into a tray with stock and butter until completely covered. Add fresh thyme and rosemary with 4 garlic cloves for seasoning. Cover in foil and cook for 20 mins @ 190oc.

Sauce: In a pan add 250ml red wine, ½ punnet blackberries and ½ punnet raspberries, then simmer for 10 minutes. Add 2 x tbsp of honey to the stock syrup and reduce by half. Add this syrup to the pan you used to seal the venison to deglaze the pan and soak up the venison flavour, reduce until thick.

And voila! Place your venison and fondant potato on a plate and drizzle on your delicious, rich berry jus. Feel free to add vegetables to this dish to make it more healthy – our chef added broccoli and brussel sprouts to his most recent creation!

If you enjoyed this recipe, keep an eye out for more to come! Don’t forget to join us at one of our inns when we re-open too, for fresh, home-cooked food served daily. Want to find out more about our inns? Click here!