Venison Fillet
Venison Fillet


  • 25 g pine nuts, toasted
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • 1 tablespoon fresh breadcrumbs
  • 1 tablespoon fresh thyme leaves
  • 2 × 150 g venison leg steaks
  • 4 thin slices of smoked bacon
  • 30 g clarified butter
  • 50 ml cassis
  • 100 ml beef stock
  • Salt and freshly ground black pepper


  1. Whizz half the pine nuts in a food processor until ground. Set aside. Heat the oil in a frying pan and cook the onion for 3-4 minutes until softened. Remove and stir in the ground and whole pine nuts, breadcrumbs and thyme, until combined. Season generously and leave to cool.
  2. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Put a venison steak on a board and cut a large pocket in the side. Fill with half the stuffing. Wrap the steak in two slices of bacon, making sure the opening is sealed. Repeat with the other steak.
  3. Melt the butter in an ovenproof frying pan and cook the steaks for 4 minutes until brown on both sides. Transfer from the hob to the oven and roast for 5 minutes. Remove from the oven and transfer the venison steaks to a board, cover with foil and leave to rest.
  4. Meanwhile, discard any butter left in the pan. Return the pan to the hob and gently heat. Pour in the cassis and allow it to bubble. Stir in the stock and bubble for 2-3 minutes until reduced. Season and serve.