The Fillet is a delicate cut, and the tenderest of all.
These choice wild venison recipes sent to us by Raukumara Red fans. Please note these recipes are not our own and we therefore do not know their origin.
TIME REQUIRED: Serves 4. 1hour marinating. 15 mins roasting at 200C.
500g Deer fillet
5-7ml beef stock powder
Juice and grated peel large orange
60ml cream sherry
Freshly ground black pepper
30ml olive oil
2mandarins,peeled and segmented.
Pre heat oven,200C
Rub deer fillet with beef stock powder and place in shallow dish.
Mix orange juice,peel,sherry,honey and black pepper and pour over fillet and marinate for at least an hour.
Heat olive oil in roasting pan and place fillet in hot oil,roast for 5 mins ,brush with marinade. Add the mandarin segments and roast for further 10 mins.(rest)
TIME REQUIRED: Serves 4. 10 mins,Pasta. 2mins,venison. Hot pan.
30g Onions sliced
75g bacon, diced
300ml fresh cream
Salt & Pepper
150g Deer fillet,thinly sliced
30g fresh parmesan
Blanch Fettuccine in boiling water,refresh under cold water and set aside.
Sauté onions,garlic,mushrooms and bacon in olive oil. Add fettuccine and cream and reduce. Season to taste.
Sauté deer fillet in separate pan in olive oil and butter.
Place Fettuccine in a bowl and stir in the sauce. Arrange the fillet on top and sprinkle with chives.
Garnish with a sprig of basil and serve Parmesan on the side.
New Zealand Wild Venison
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