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How to make Venison fillet with cherry crumbs

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 2 tbs olive oil
  • 1kg venison fillet (see notes)
  • 150ml red wine
  • 1/4 cup (60ml) port
  • Pared zest of 1 orange
  • 6 juniper berries (see notes), lightly crushed
  • 4 thyme sprigs
  • 2 cups (500ml) veal glace or beef demi-glace (see notes)
  • 670g jar pitted morello cherries, drained
  • 15g dark chocolate, chopped
  • Wilted spinach, to serve
  • Celeriac mash (see related recipe), to serve

Cherry crumbs

  • 100g fresh sourdough breadcrumbs
  • 1/2 cup chopped flat-leaf parsley leaves
  • 2 tsp fresh thyme leaves
  • 75g dried cherries
  • 1 garlic clove
  • 60g unsalted butter

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 2 Heat the oil in a frypan over high heat. Season venison and cook, turning, for 2-4 minutes until browned. Transfer to a baking tray and roast for 8 minutes for rare or until cooked to your liking. Rest, loosely covered, for 10 minutes.
  • Step 3 Meanwhile, for the crumbs, place breadcrumbs, herbs, dried cherry and garlic in a food processor and whiz until coarse crumbs. Melt butter in a frypan over medium heat. Cook crumbs, stirring, for 5 minutes or until crisp. Remove crumbs from pan and set aside.
  • Step 4 Return pan to medium-high heat. Add wine, port, zest, juniper and thyme and bring to a simmer. Cook for 3-4 minutes until reduced by half. Add demi-glace and cherries, and cook for 5 minutes or until smooth and glossy. Stir in chocolate until melted, the season and remove sauce from heat.
  • Step 5 Slice venison and serve with red wine sauce, cherry crumb, spinach and mash.