Big game - Venison fillet
Big game

FILLET OF VENISON

This is the tenderest cut of venison. With a bit of thought and a certain amount of care at the hob, your fillet will melt in the mouth. But keep an eye on it as it can quickly go dry and over-cooked.

Keep in mind

The meat of the fillet is extremely tender and – unlike game joints – mustn’t be cooked at a low temperature because there’s a risk it will take on a sticky, doughy consistency. Too low a temperature and slow cooking can also bring out a flavor similar to liver, which many people unfortunately associate with game.

A fillet from a red deer can taste slightly stronger than a fillet from the smaller fallow deer.

how to cook fillet of venison

Fry the evenly cut fillet whole in a cast iron frying pan. Don’t let it lie in one place in the pan for too long. Turn it frequently so the heat works its way into the meat. Once it has browned slightly, turn off the heat and let the meat reach 55-60°C in the residual heat. Serve in slices cut across the fibers. Don’t over-complicate this great-tasting cut. Salt, pepper and a sprig of thyme work wonders.

The basics when cooking fillet of venison:

  • Bring to room temperature and season in good time before cooking.
  • Fry the meat whole to retain the juices.
  • Brown in oil and butter at a high heat.
  • Turn the meat constantly so the heat spreads evenly throughout.
  • Don’t use the oven, fry the meat until you have the result you want.
  • Use a quick and sensitive thermometer. Aim for 55-60°C.
  • Important: Give the meat enough time to rest and even out the heat, at least 10 minutes.

Tender venison fillet is great char-grilled:

  • Use a cast iron frying pan with no fat and make sure it is properly hot.
  • Cook the fillet quickly at a high temperature, giving it a highly flavored, dry seared surface.
  • Cut into thin slices and serve with a little flaked salt.

You’ll find more ideas for cooking game under cooking game.

The classic

Fillet of venison with creamed celeriac and game gravy.

 

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