I cannot extol the virtues of venison enough! It is perfect in everyway, lean, delicious and game, just like me in fact….
Marinated Venison Fillet
Serves 4-6 depending on fillet size
1 whole fillet of venison, trimmed
(that just means cutting off all the nasty sinewy bits)
1 wine glass of Madeira (you could use red wine)
1 tbsp Dijon mustard
1 tbsp brown sugar
2 cloves of garlic
3cm piece of ginger, chopped
1 ½-2 tbsp Worcestershire sauce
!Shock horror! 1 anchovy finely chopped - don’t worry you won’t taste it
Put the venison fillet into a plastic bag with a zip lock. Blitz the rest of the ingredients in a food processer but not to mush and rub into the fillet. Close the bag and marinade overnight or for a minimum of 3 hours in the fridge.
Pre heat oven to 220c when ready to cook
Remove from fridge and bring to room temperature. Shake off the marinade and get a pan searing hot – smoking hot (could do on a BBQ too). Season the meat with salt then seal on all the sides and put pan in the oven for 8-10 minutes. Remove from the oven, let the meat rest on a warmed platter, and cover with foil for at least 5 minutes. Carve and serve with new potatoes and a green salad.