Braised fillet of venison

Here is a great rendition of a classic dish which normally uses beef. Here we use venison for a delicious flavour.
Serves 6-8
  • Put mushrooms in a bowl, cover with boiling water and set aside.
  • Heat butter and olive oil in large pot over medium-high heat. Add venison to pot and brown on all sides. Remove fillet.
  • Lower heat to medium-low. Add vegetables. Cook for 5 minutes, stirring.
  • Return meat to pot. Add bouquet garnish. Mix together wine and stock, and stir into pot.
  • Drain mushrooms, reserving soaking water. Roughly chop mushrooms. Strain mushroom water through a coffee filter. Add both to pot and simmer until thermometer reads 130 degrees for rare, 140 degrees for medium.
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