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Seared Venison Fillet with Red Wine Jus

Seared bistro fillet with pan fried summer vegetables and red wine jus

Chef Graham Brown provides another timeless classic - this bistro fillet with pan fried summer vegetables and a red wine jus is so simple, but so tasty. It's a quick, easy option that can be cooked in the kitchen or on the BBQ, perfect for those hot summer days. 

Prep Time 20 mins
Cook Time 20 mins
Serves 4
venison bistro fillet image

Ingredients

  • 500g Duncan Venison Bistro Fillet
  • Rosemary and Thyme Sprigs
  • 6 cloves garlic
  • 50mls oil
  • 30g butter
  • Sea salt and cracked pepper

Summer Vegetables

  • 8 artichoke hearts (pre cooked)
  • 1 bundle spring carrots
  • 1 bunch asparagus or blanched green beans
  • 1 punnet mixed cherry tomatoes
  • salt and pepper to taste
  • 1 can cannellini beans
  • 50ml extra virgin olive oil
  • sprigs of fresh mint and basil

Red Wine Jus

  • 200mls brown stock
  • 200mls red wine (pinot noir)
  • 2 tsp cracked pepper

Method

  1. Bring venison up to room temp and season with salt and cracked pepper prior to cooking. Preheat oven to 180°C.
  2. Heat a heavy pan, add the cooking oil and butter, once the butter sizzles and begins to caramelize, add the venison and sear on all sides for 3 mins. Add the garlic and herbs to the pan and baste the meat in the natural juices for 20 seconds.
  3. Roast the venison for 10 minutes at 180°C. After 5 minutes turn and baste the venison, then continue to roast. If using a temperature probe, remove the venison when it reaches 50°C, place on warm plate and cover to rest for 8 mins.
  4. While the meat is resting, de-glaze the pan with the red wine, reduce by half, add the stock and cracked pepper, and reduce until you have a good strong flavoured jus. If necessary it can be thickened with a teaspoon of cornstarch dissolved in water. Strain and reserve.
  5. For the vegetables, heat a pan with oil, add the asparagus and/or green beans and spring carrots and saute until just al dente. Add the remaining vegetables and cannellini beans and heat through. Add chopped basil and mint, then the olive oil, and season with salt and pepper. Keep warm.
  6. Slice the venison and serve atop the seared vegetables. Garnish with salt, pepper and jus - enjoy!

To Serve:

Place a bed of vegetables on a platter. Slice each fillet into 6 even slices, and place on the vegetables. Pour the sauce around the platter and serve immediately.

Halved or quartered radishes also make a wonderful addition to the vegetables, as do the pre-cooked (canned or jar) artichokes.