Pan-fried fillet of venison

Pan-fried fillet of venison

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fillet of venison



butter or oil



salt and pepper

Preparation method

  • Remove the fillet of venison from the refrigerator at least 20 minutes before frying to bring it up to room temperature. This is important, as it allows the meat to cook evenly.
  • Preheat the oven to 120°C.
  • Heat a frying pan until it is nice and hot and then heat a little oil in it.
  • Season the fillet generously with salt and pepper and sear the meat in the oil until the meat has a nice caramelised crust.
  • Remove the fillet from the pan and place on an oven grill.
  • Roast the fillet until it has a core temperature of 46°C. You could use a thermometer to closely monitor the temperature of the meat.
  • Leave the meat to rest in a warm place for a few minutes before serving. 

Serving suggestions

  • As a component in a composition with fried mushrooms and a rich red wine sauce.
  • In a composition with components of Jerusalem artichoke, apple, cranberry, celeriac, parsnip, pear, beetroot, red cabbage, onion, or sweet potato.

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