500g Fillet of Venison

Preheat the oven to 200C/400F/Gas Mark 6, 180C Fan-assisted.

Rub the fillet all over with a tablespoon of olive oil, then season with salt and freshly ground black pepper. For a very neat presentation, tie the Venison up along its length at 4cm intervals with fine string. This will firm it up and give it a good round shape.

Heat a heavy roasting pan or very large frying pan until very hot indeed (smoking!) and add the fillet. Brown this quickly and evenly all the way round.

 Season again and place the Venison in the oven.

Roast the Venison for about 15 minutes for RARE or 20 minutes for MEDIUM (these times depend on the thickness of the fillet and the temperature of your own oven - all ovens vary). If in doubt, always undercook it!

When the Venison is cooked to your liking, remove it from the oven and transfer to a warm serving plate, cover with a tent of foil and leave in a warm place to relax for about 10 minutes while you make a gravy. This resting time is very important - the meat will be more moist and a lovely even colour.

Put the roasting pan over the heat, sprinkle with a tbsp. of flour and cook for a minute until brown. Deglaze the pan with a glass of red wine or port, scraping up the bits sticking to the bottom of the pan (at this stage you could add a couple of dried mushrooms for extra flavour). Whisk in the game or beef stock, season well and bring to the boil. Simmer for 10 minutes until syrupy. Strain into a gravy boat.