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Venison Fillet | Impress Your Guests |

Venison Fillet

Oh what a joy to be able to present Venison Fillet at a family get together. As mentioned in an earlier post, we live out in the country an often get spoiled by a glut at the local estate. Most supermarkets now stock a limited venison range so really worth adding to your trolley! Wild venison fillets have a delicate, gamey taste and are a great alternative to beef fillet steak. Naturally lean and need only a few minutes in a frying pan. We recommend cooking venison in butter as it really adds to the flavour of the steak when cooked. Pan-fry for 4-5 minutes each side for medium rare.

Venison Fillet

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 3 Minutes Cooking Time: 7 Minutes

Eating seasonally is a great way to support sustainable food production, so what better time to dive into the health benefits of venison than when this meat is at its best (helping you to feel your best)!


  • 600gm Venison Fillet ( work on 130g per person)
  • 2tbs Butter
  • Salt and Freshly ground pepper to taste
  • Small bunch of rosemary and thyme
  • 1tbs of olive Oil



Season the meat with Salt and pepper and let rest till it comes to room temperature


In a heavy frying pan heat the olive oil and butter till it bubbles


Add sprigs of thyme and rosemary


Quickly add the fillets and cook for 4-5 minutes on each side


When cooked removed to a warm plate and cover with foil - let rest for at least 10 minutes before serving (essential!)


Resting the meat after cooking is essential. The longer the better!

We served our Venison Fillet with a simple Roasted Red Cabbage – thickly slice the cabbage, put in a roasting tin with some sliced apples and Butter – toss and let the oven do its magic! Try adding Green Beans | From the Breadbasket of Italy | which go magnificently with this dish!

Venison is filled with an Array of Essential B Vitamins

Venison is packed with a whole heap of B vitamins. These nutrients are critical for the ever-so slightly important factor of brain health (among other things).  So the next time you sit down to a beef steak, why not consider giving venison a go. It’s seasonal, sustainable and packed with nutritional benefits (and not to mention delicious).

Wine Matching

We decided to serve Marlborough Sauvignon Blanc 2017. It is a classic New World Savvy. Delicious, ripe, grassy fruit, all gooseberry, and kiwi, with an edge of lime. It is packed with enough zing to keep your mouth tingling for hours on end. Available from Naked Wines

You may like to try our other main course recipes:

Lamb Loin with Rocket Butter | Deliciously Easy |

Charred Lamb | Taste From Under the African Skies |

Lamb and Apricot Tagine | Full of Eastern Promise |

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