Recipe of the Week – Venison

FILLET OF VENISON WITH A RED WINE SAUCE AND ROASTED POTATOES – Serves 4

INGREDIENTS

Vegetables

All peeled and cubed:

4 carrots

2 potatoes

1 red onion

1 small butternut squash

4tbsp olive oil

2 cloves garlic, finely chopped

Sprigs of thyme

Venison

2 tbsp olive oil

4 venison fillets

Salt and pepper

Red wine sauce

60g/2oz butter

1 glass red wine

2 lemons, juiced

2 tbsp soy sauce

4 tbsp honey

2 beef stock cubes, crumbled

METHOD

Pre-heat oven to 220C/425F/ Gas 7

In a frying pan, heat the olive oil and fry the vegetables for 5-6 minutes

Add thyme and garlic

Then transfer to the oven and cook for 15-20 minutes or until vegetables are soft

Whilst the vegetables are cooking, season the venison fillets

Gently heat oil in a frying pan and cook venison fillets for 3-4 minutes on either side

Remove from heat and allow to rest

For the red wine sauce, melt butter in a saucepan

Add wine, lemon juice, soy sauce, honey and beef stock. Cook for 5-6 minutes until reduced and thickened

Transfer roast vegetables to serving plates

Slice venison fillets and serve with vegetables

Pour the red wine sauce over

Finally garnish with a few sprigs of thyme and serve

Recipe of the Week from My Chef – Chefs in your Home from greycoatlumleys.co.uk