Pan-Fried Venison

Venison is in season from September to the end of February. The best venison comes from the Roe Deer and has a rich and deeply intense gamey flavour. Like most game it is very lean because it is reared in the wild, so the low fat content makes a healthy alternative to beef.

Ingredients

170g venison fillet per person
3 tablespoons olive oil
15g unsalted butter

Preparation Time: 2 minutes
Cooking Time: up to 6 minutes

Method

Season the venison steaks with salt & pepper.
Put the butter and oil into a pan over a medium heat.

When the butter has stopped bubbling and has gone quiet, put the steak in and cook it according to the following table:

Cookedness	Time for side 1	Time for side 2
Blue	48s	32s
Rare	1m 30s	1m 0s
Medium-Rare	2m 05s	1m 25s
Medium	2m 35s	1m 40s
Medium-Well	3m 0s	2m 0s
Well-done	3m 20s	2m 15s

Remove the venison fillets from the pan, transfer them to a plate and allow them to rest for 5 minutes.
Serve it whole or slice in half. We served the venison with steamed kale, potato Boulangere and a pan sauce.

Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, for up to 3 days if eaten cold.

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Pan-Fried Venison

Ingredients

Method

Useful Information

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