How to Cook a Perfect Venison Fillet for 4
This is THE perfect dinner party dish. The meat is easy to slice, tender and juicy. It only takes 12-18 minutes in the oven to cook and can be browned well before-hand, cooled and refrigerated until 10 minutes before you want to cook it. Bring the meat to room temperature before popping it in the oven.
One 500g venison fillet, at room temperature
100ml Teriyaki marinade
1 tbsp. olive oil
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas Mark 6. Put 3 tablespoons of the marinade into a dish and roll the Venison in it to coat. Cover and leave to marinade for at least 30 minutes. Remove from the marinade (reserving the liquid) and lightly pat dry. Rub the fillet all over with the olive oil, then season with salt and freshly ground black pepper. For a very neat presentation, tie the meat 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 tin or very large frying pan until very hot indeed and add the fillet. Brown this quickly and evenly all the way round. Season again and place the whole thing in the oven. Roast for 12 minutes for RARE meat or 15-18 minutes for MEDIUM. Remove from the oven and transfer the fillet to a warm serving plate to relax for 10 minutes while you make a sauce. Put the roasting tin over the heat add both the reserved teriyaki marinade and the remaining marinade and bring to the boil and boil for 1 minute, scraping the residue from the bottom of the tin. Strain into a sauceboat. Slice the meat and lay on a bed of mange touts stir-fried with sweet chilli sauce, water chestnuts and spring onions, the reduced sauce and a bowl of boiled Jasmine rice.