Venison Fillet with Cherry Crumbs


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

Cooking Time

10 Mins Prep, 20 Mins Cook




4 Servings



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.



Recipe Source:

Shish Kebabs

You’ve seen the colorful prepared kebabs in the butcher case, but cooking meat and vegetables together on a stick is a bad idea because the meat will overcook before the veggies are done. So keep them separate, and add extra flavor with a Mediterranean spiced marinade made with a little tomato paste and brown sugar to help everything brown. Serve the grilled sirloin and veggies with some pita bread, drizzle with a creamy yogurt sauce, and you’ve got a complete and tasty meal.

*Game plan: If you’re using wooden skewers, soak them in water for 30 minutes beforehand so they don’t burn on the grill.


  • 1 tablespoon kosher salt
  • 2 teaspoons packed light brown sugar
  • 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/3 cup olive oil
  • 2 tablespoons tomato paste
  • 5 medium garlic cloves, finely chopped
  • 1 (1-1/2- to 2-pound) sirloin steak, about 1 inch thick
  • 8 ounces cremini mushrooms
  • 1 pound summer squash (zucchini, yellow, or a mixture of both)
  • 1 medium red onion
  • 10 (12-inch) wooden or metal skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)


  1. Place the salt, sugar, zest, cumin, paprika, pepper, and coriander in a large bowl and whisk to combine. Add the olive oil, tomato paste, and garlic and whisk to combine. Transfer 1/4 cup of the marinade to a large zip-top bag, and set the bowl with the remaining marinade aside.
  2. Trim the beef of excess fat and sinew and cut it into 1-inch cubes. Place the cubes in the bag with the marinade, seal it, and, using your hands, massage the meat to coat it with the marinade. Set it aside at room temperature to marinate for at least 30 minutes, flipping the bag halfway through. Meanwhile, heat a gas or charcoal grill to medium high (about 375°F to 425°F) and prep the vegetables.
  3. Clean the mushrooms, trim the stems, and add the mushrooms to the bowl with the remaining marinade. Cut the squash into 1-inch chunks and add them to the bowl. Peel and cut the onion into 1-inch chunks, separate the layers, and add them to the bowl. Stir to coat the vegetables with the marinade, then thread them onto 6 skewers, leaving about 1/8 inch of space between each piece; set aside.
  4. When the beef is ready, remove it from the bag and thread it onto the remaining 4 skewers, leaving about 1/4 inch of space between each piece.
  5. Place the skewers on the grill. Cover the grill and cook, turning the skewers every 2 to 3 minutes. Remove the beef skewers when all sides of the meat are lightly charred on the edges and an instant-read thermometer inserted into a piece registers 125°F to 130°F for medium rare, about 6 to 8 minutes total. Transfer the skewers to a serving platter and cover loosely with foil.
  6. Continue to turn the vegetable skewers until all sides are lightly charred on the edges and the vegetables are crisp-tender, about 6 to 8 minutes more. Transfer the vegetable skewers to the serving platter and serve immediately.