Venison fillet with walnut sauce
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With a rosy venison fillet and a creamy walnut sauce, dinner is looking good! This recipe features tender game alongside a savoury sauce with earthy oyster mushrooms, crunchy walnuts, and blue cheese. Best of all, it is ready in under an hour.
Ingredients
Venison fillet
|
Butter
|
20 g |
|---|---|
|
Venison fillets, such as fallow deer
|
500 g |
|
Coarse salt
|
½ tsp |
|
Freshly ground black pepper
|
Walnut sauce
|
Water
|
250 ml |
|---|---|
|
Walnuts
|
50 g |
|
Butter
|
10 g |
|
Shallot, finely chopped, approximately 50 g
|
1 |
|
Oyster mushrooms, sliced
|
75 g |
|
Chicken stock
|
200 ml |
|
Coarse salt
|
¼ tsp |
|
Freshly ground black pepper
|
|
|
Double cream
|
50 ml |
|
Blue cheese
|
25 g |
|
Corn flour
|
1 tsp |
|
Cold water
|
1 tbsp |
|
Gravy browning, optional
|
Method
Venison fillet
Walnut sauce
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Trim away any silverskin while the venison is still cold from the fridge, as firm meat is easier to work with. Silverskin is the thin, silvery membrane covering parts of the fillet. It is tough connective tissue that does not soften during cooking, and it shrinks in the heat, which can make the fillet curl and cook unevenly. Slide a sharp knife under the membrane and remove it in long strokes.
Leave the venison out of the fridge 30–45 minutes before cooking. This reduces the temperature gap between the cold centre and the hot pan, which helps the fillet cook more evenly. A tempered fillet also browns better in the butter and stays rosy all the way through.
Baste the fillet with butter during the last few minutes of cooking, once it reaches about 50–53 °C. If the butter has darkened too much by then, add a fresh knob first. Tilt the pan slightly to pool the butter on one side and spoon it over the meat repeatedly. This protects the surface from drying out and gives the fillet a deeper golden-brown colour. Continue basting until the thermometer reads 55 °C, then remove the fillet from the pan.
Blue cheeses vary considerably in strength and saltiness, so taste the cheese before adding it to the sauce. Gorgonzola dolce gives a mild, creamy result, while Stilton has a more pronounced flavour. Roquefort is particularly sharp and salty, so begin with a smaller amount. Add the cheese gradually, tasting as you go.
FAQ: Questions about this venison fillet
Cooking venison fillet to perfection comes down to careful timing and a little attention along the way. Below, we answer some common questions to help you master this dish.
What should I look for when picking a venison fillet?
Look for a fillet with a deep red colour and a firm, moist surface. Venison is naturally darker than beef, so a burgundy shade is normal, but avoid meat that feels sticky or smells sour. Choose a fillet of even thickness so it cooks evenly in the pan. Farmed venison has a milder flavour than wild venison, which makes it a good choice if you are new to game. Frozen venison works well too, as long as you thaw it slowly in the fridge overnight.
How long should the venison fillet rest after cooking?
Rest venison fillet for about 10 minutes after cooking. This allows the juices to redistribute throughout the meat, keeping it juicy and tender. Cover it loosely with foil to keep it warm while it rests, but avoid wrapping it tightly, as this can soften the crust. Slice the venison across the grain just before serving.
Can I sear venison fillet first and finish it in the oven?
Yes, you can sear venison fillet in the pan first and then finish it in the oven. Melt the butter in a frying pan and sear the fillet over a high heat for 1–2 minutes on each side until well browned. Transfer it to an ovenproof dish, pour the butter from the pan over it and roast at 150–175 °C until the centre reaches about 55 °C on a meat thermometer. The oven time depends on the thickness of the fillet, so start checking the temperature after about 10 minutes.
Nutritional values per person
Energy:
341 Kcal
| Energy distribution % | Nutritional values per person | |
|---|---|---|
| Fibre | - | 1.7 g |
| Protein | 37.1 % | 31.2 g |
| Fat | 59.3 % | 22.9 g |
| Carbohydrates | 3.6 % | 3 g |
Venison fillet made easy
Venison has a reputation for being tricky, but this recipe puts that idea to bed. Brown the fillet in butter and keep an eye on the temperature, then let it rest while you finish the walnut sauce. That is all it takes to serve tender venison without turning dinner into a kitchen project. It is a relaxed way to cook game, even when you have guests coming.
Pan-fried until succulent and rosy within
The venison fillet cooks steadily in golden butter over medium heat. The outside browns gently and takes on a mellow, savoury flavour, while the inside stays succulent and rosy pink. Use a meat thermometer to eliminate guesswork and remove the fillet when it reaches the sweet spot of 55 °C. Give it a short rest before slicing, and it is ready for the walnut sauce.
Accompanied by a rich walnut sauce with oyster mushrooms and blue cheese
Oyster mushrooms and walnuts make an unexpectedly good pair, especially once blue cheese joins the party. The walnuts are boiled briefly to take the edge off their bitterness, then go into the pan with softened shallot and earthy oyster mushrooms. The blue cheese melts into the cream and stock, adding a salty tang that builds with every stir. Spoon it over the sliced venison and enjoy the lean, gamey meat with the creamy, nutty sauce.
Scrumptious sides to complete the plate
Venison fillet goes well with a range of sides, and potatoes are particularly good. Bake or boil them, and their mild flavour and soft texture soak up every bit of sauce. A colourful salad with baked root vegetables, blackberries, and salad cheese fits right in as well, with gentle sweetness and little bursts of tart fruit that complement the fillet.
Of course, if you want to try other venison recipes, check out our ham-wrapped venison tenderloin with roasted squash and warm blackberries, or opt for our roast saddle of venison with potato medallions and honey-sautéed berries.
Give the dish your own personal touch
There is room to adapt the recipe if you want to give it a personal touch. Replace some or all of the oyster mushrooms with chestnut mushrooms for a slightly deeper mushroom flavour, or combine several varieties for more textural variation. A spoonful of redcurrant jelly stirred into the sauce adds a touch of sweetness that works particularly well with the game flavour of the venison.
This venison fillet suits the colder months, from autumn dinners to Christmas. Pair it with one of our pumpkin recipes for a seasonal side, or browse our Christmas roasts for more centrepiece ideas.
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