Venison fillet

Serves 4 people
Cooking time: 1 day prep, 25 minutes cooking

Ingredients

  • 1 venison fillet (approx. 1 ½ lbs/700 g)
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 cups (400 g) tutti frutti
  • 2 cups (½ L) apple juice
  • 1 stick cinnamon
  • ½ tsp potato flour
  • 7 Tbsp (100 g) creamy butter
  • 1 orange
  • 4 cups (600 g) green or string beans
  • Salt and pepper to taste
Wine suggestion: Shiraz-Grenache-Viognier

The wine’s fruit flavours combine exceptionally well with a refined game meat, such as venison or antelope.

Preparation

Cook 2 cups (400 g) tutti frutti in 2 cups (½ L) apple juice with 1 stick cinnamon and let cool and soak at least 1 night.

Spice 1 ½ lbs (700 g) venison fillet with some finely chopped rosemary and thyme and salt and pepper.

Warm soaked tutti frutti and add ½ Tbsp potato flour mixed with cold water to help bind.

Cook green beans al dente.

Fry venison fillet in butter in a pan 15 minutes until brown and let sit in aluminium foil 10 minutes.

Cool butter with a splash of orange juice and add some thyme.

Cut pink venison fillet into slices and serve with tutti frutti, green beans and some orange juice.

JUMP FROM WINE TO WINE

ALL AROUND THE WORLD

Monastrell Organic
Shiraz Grenache Viognier
Nero d’Avola