Pitscandly Venison Fillet

Venison fillets are so easy to cook, look very impressive and most importantly are delicious!

Fillets are so easy cook - you will need;

Pitscandly Venison Fillet

Olive Oil

Pepper

Chilli/Herbs optional

1.       Grind pepper onto a large chopping board (add crushed chillies or other herbs at this point if you wish) and add a good slug of olive oil.

2.      Roll the Fillet in the pepper and oil then leave to marinade for as long as possible.

3.      Before cooking, ensure the loin is at room temperature.

4.      Heat a heavy based pan until smoking and seal the meat on both side for 2 to 4 mins depending on the thickness of the loin.

5.      Then place in a hot oven (200 – 220) for 8 – 12 mins depending on how well done you prefer your meat.

6.      Leave to rest for 10 minutes or so before carving.

We enjoy this with salad in the Summer or Dauphinoise potatoes and roasted veg in the Winter.

Most recently we had it with peas and chorizo which was a delicious blend of flavours. Simply pan fry the onions and chorizo together, add leeks then stir in the cooked peas and voila, a fab alternative to the usual veg!