James Golding’s Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée

Mains / Ambassador / Christmas / Mains / Winter

Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée
4 portions


For the venison:

  • 1/2 loin of venison
  • 3 tbsp olive oil
  • Salt and pepper, to taste

For the winter squash purèe:

  • 1 medium sized squash
  • 10 fresh sage leaves, chopped
  • 60g butter, softened
  • 4 tbsp fresh thyme sprigs
  • 4 tbsp rosemary, finely chopped
  • 2 garlic cloves, mashed
  • Salt and freshly ground pepper, to taste

For the dressing:

  • 150g sloes
  • 15g maple sugar
  • 4 tbsp maple vinegar


To make the venison:

  1. Pre-heat the oven to 185C
  2. Season the venison and sear in a hot pan until golden brown
  3. Cook in a pre-heated oven for 8-10 min
  4. Leave to rest

To make the dressing:

  1. Place the sloes in a pan with the maple sugar and cook until a syrup forms then use a sieve to strain
  2. Add the roasting juices and maple vinegar into the sloe syrup and season to taste

To make the winter squash purèe:

  1. Cut the squash into 1 inch cubes
  2. Mix with olive oil, thyme, rosemary and garlic
  3. Roast the squash in your hot oven until soft, this should take 20-25 minutes
  4. Mash the softened squash with butter and season with salt and pepper

To serve:

  1. Place the squash on the bottom of the plate
  2. Slice the venison and place on top of the squash
  3. Drizzle the venison and squash with the sloe dressing

Stunning, seasonal, delicious – this venison loin recipe from Maple ambassador James Golding truly has it all! Winter squash and a maple-infused sloe dressing provide the perfect pairing to the venison loin in this incredible, festive dish.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by James Golding


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Ambassador Recipes

Christmas Recipes

Mains Recipes

Winter Recipes

More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

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