Venison fillet with red wine sauce

Such a delicious piece of meat! We bought ours from an independant seller at Tatton Food & Drink fair.

Season the fillet and then brown on all sides in a little butter. Bake in a pre-heated oven for approx 10-20 minutes. This really will depend on how hot your oven is and how thick the fillet is - check after 10 minutes as you don't want to over cook it.

We made a red wine sauce using 250ml stock, thyme, 150ml red wine and a tea spoon of red currant jelly and reduced it down by half.

When the venison is cooked to your liking slice it into medallions and then pour over the sauce. We served ours with dauphinoise potatoes and steamed cavalo nero and carrots.