Venison with cranberries & black pudding and potato pave

loin of Venison with Cranberries

Winter has arrived, I had the first freezing day at the market, the days are very short and there is a snow forecast for next week. I haven’t seen snow for four or five years so it would make a change.


Is it just me that feels as if the weeks are rushing past? I am pretty sure someone pressed fast forward and even to sit down for an hour is a rare luxury.

I went to the Black Pig Butchers for some bacon and spotted loin of venison and I knew I had to get some for dinner.

Lizzy makes delicious black pudding and I bought some to go with the venison. Black pudding is one of those things that can be utterly delicious or a total let down, all depending on the recipe. This has a perfect balance of spices, blood and fat


I stopped at the greengrocer for some vegetables and saw the first cranberries of the season. In Sweden we eat lingonberries all the time. I once had an American colleague and we went to Stockholm. After a few days he said “what is the thing about the lingonberries all the time? Do you guys really eat them all day long?” This question came over a lingonberry martini after work.

The answer is yes, we do and as they are not available here it makes me appreciate the cranberries more.


My first thought was to make a red wine gravy to go with the venison but then I thought the cranberries would be a different alternative.


A few days ago I saw something called potato pave. It is sort of a potato bake but slightly different. I looked it up and decided to make a bake that was inspired by the pave. I omitted the cream and used butter only. To add more flavor I added butternut squash and roasted cob nuts.

The pave needs to rest over night so I did this the night before. It is indulgent and tastes divine, well worth the effort.


Butter and roasted cobnut potato pave

preparation time 15 minutes 

cooking time 1 hr + overnight resting + pan frying 

oven 175C or 350F 

serves 3


  • 3 large potatoes
  • 1/2 butternut squash, the solid top half
  • 1 small handful of chopped, roasted cobnuts or any nut you have at hand and prefer
  • 100 gr or 3.5 oz of butter, cold
  • salt & pepper

Peel the potatoes and the butternut squash. Slice them on the thinnest on a mandolin. Butter an ovenproof dish, I used a baking tin that I had two of and used the second one to weigh the pave down over night.

Add one layer at the time of potatoes and butternut squash. Add a little salt and pepper on each layer and add a thin slice of cold butter. Sprinkle over roasted cobnuts on about every third layer.


all butter potato pave


Keep going until you have used up all of the potatoes and the butternut squash. Finish with a layer of butter.

Place the pave in the oven and bake until soft all the way through. It should take about an hour.


Let the pave cool. Place a plate, or in this case the second baking tin on top and add some weight. I used two tins.

When cold cling film and place in the fridge over night.

The next day take the pave out of the tin. Cut in to chunky slices and pan fry until crispy and hot through before serving.


potato and butternut pave


I used venison for this dish as I had just bought some. It would work with beef as well.


Loin of venison with cranberry and black pudding gravy

preparation time 5 minutes 

cooking time 4-5 minutes for browning + about 20 minutes in the oven + 20 minutes to rest

oven 160C or 320F

serves 4


  • 600 gr or 21 oz loin of venison
  • fresh rosemary
  • salt & pepper
  • oil to pan fry, I used rapeseed oil
  • butter for pan frying

Cranberry and black pudding gravy

  • 1 good handful of fresh or frozen cranberries
  • 1 tbsp plain flour
  • 1 black pudding, my butcher sells them in sausage shape, but a couple of slices would work just as well
  • 4 dl or 2 cups of beef stock
  • soy sauce to taste
  • resting juices from the venison

Tie the meat with rosemary and salt and pepper all around. Melt the butter in oil in the ovenproof pan and brown the meat on all sides.

Remove the meat. Crumble the black pudding and fry in the pan. Add the meat back to the pan with the cranberries.

Place in the oven and cook for about 20 minutes, the meat should be 54C/130F for rare or 57C or 135F for medium rare. Venison is a very lean meat that can dry easily if overcooked.


loin of Venison with Cranberries


Rest the meat for a minimum of 20 minutes, wrapped in tin foil to keep it warm.


Pan fry the sliced potato and butternut squash pave and make the gravy whilst the meat is resting. Set most of the black pudding and cranberries aside. Place the pan on the hob and add the flour. Let it cook out for a couple of minutes. Add the beef stock and bring to a boil.

Reduce the heat and let the sauce cook for about 5 minutes. Put the black pudding and cranberries in the sauce and let simmer for an additional 5 minutes. Add soy sauce to taste.


I served the venison and the potato and butternut squash pave with the gravy and coriander oil.


venison with cranberries and coriander oil


venison with cranberries and potato pave


The earthiness of the black pudding worked with the tart cranberries and the soft venison. The potato and butternut squash pave was a true indulgence and I can’t wait to have friends over for dinner and share this with them!


I am bringing this to the lovely Angie’s Fiesta Friday. I missed a few weeks lately and it is never the same. Head over there and join us! Co hosts this week are Judi, Cookingwithauntjuju and Mollie, The Frugal Hausfrau. Have a look at their blogs, I promise it will leave you inspired, and hungry!










9 Responses to “Venison with cranberries & black pudding and potato pave”
  1. Beautiful dish for entertaining Petra. I have not had venison in a long time and that roast with all the trimmings sure looks spectacular. I’m not familiar with black pudding – will have to look that up. Thanks for bringing such an elegant “feast” to Fiesta Friday.

    • petra08 says:

      hi Judi
      I am glad you like it. I only ever eat venison when I spot it at the butchers and it is such a treat. The meat is super lean and they are all wild so a more sustainable meat.
      A good black pudding is lovely, I love it pan fried crispy for added texture.
      Thank you for co hosting Fiesta Friday and I hope you have a nice week ahead! 🙂 x

  2. mistimaan says:

    Loved your recipe 🙂

  3. Petra I knew as soon as I saw the photo on Fiesta Friday this was going to be your recipe. And it doesn’t even give your blog name! What a gorgeous recipe it is!! Happy Fiesta Friday, Petra!


  4. chefkreso says:

    What an incredible pairing of flavours and stunning plating, as always Petra this is a hit!

    • petra08 says:

      hi Chef Kreso
      Thank you so much! Cranberries is a great seasonal treat and it works as well with sweet as savory 🙂

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