Tender venison fillet is one of the finest cuts available, offering a rich flavour and delicate texture that is perfectly complemented by a simple garlic and herb butter. Quick to prepare and cook, this elegant dish is ideal for date nights, dinner parties or any special occasion when you want to showcase the natural quality of venison.
Prep Time
15 mins
Cook Time
10-15 minutes
Serves
4 people
Difficulty
Medium
Ingredients
- 800g venison fillet
- 2 tbsp olive oil
- 50g unsalted butter, softened
- 2 cloves garlic, finely minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
- 250g asparagus spears
- 500g baby potatoes, halved
Instructions
- Remove the venison fillet from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- In a small bowl, combine the softened butter, garlic, parsley and thyme. Mix well and set aside.
- Preheat a barbecue or griddle pan to a high heat.
- Toss the baby potatoes with a little olive oil and roast in an oven at 200°C for 25-30 minutes until golden and crisp.
- Season the venison fillet generously with salt and black pepper, then brush with olive oil.
- Sear the fillet for 4-5 minutes on each side for medium-rare, adjusting the time according to thickness and your preferred level of doneness.
- During the final minute of cooking, grill the asparagus until lightly charred and tender.
- Remove the venison from the heat and allow it to rest for 10 minutes.
- Top the rested fillet with generous slices of the garlic herb butter and allow it to melt over the meat.
- Slice the venison and serve alongside the roasted potatoes and grilled asparagus.
Chefs Tip
Remove the venison from the refrigerator 30 minutes before cooking and pat it dry with kitchen paper. A dry surface will develop a better sear, creating a rich crust while keeping the centre beautifully pink and tender.
Serving Suggestions
Serve with garlic roasted potatoes, grilled asparagus or tenderstem broccoli and a crisp seasonal salad. The herb butter creates its own light sauce, but a glass of full-bodied red wine makes the perfect accompaniment.