to your Favourites...
Venison is in season from September to the end of February. The best venison comes from the Roe Deer and has a rich and deeply intense gamey flavour. Like most game it is very lean because it is reared in the wild, so the low fat content makes a healthy alternative to beef.
- 170g venison fillet per person
- 3 tablespoons olive oil
- 15g unsalted butter
Preparation Time: 2 minutes
Cooking Time: up to 6 minutes
- Season the venison steaks with salt & pepper.
- Put the butter and oil into a pan over a medium heat.
- When the butter has stopped bubbling and has gone quiet, put the steak in and cook it according to the following table:
Cookedness Time for side 1 Time for side 2 Blue 48s 32s Rare 1m 30s 1m 0s Medium-Rare 2m 05s 1m 25s Medium 2m 35s 1m 40s Medium-Well 3m 0s 2m 0s Well-done 3m 20s 2m 15s
- Remove the venison fillets from the pan, transfer them to a plate and allow them to rest for 5 minutes.
- Serve it whole or slice in half. We served the venison with steamed kale, potato Boulangere and a pan sauce.