Venison Fillet with Cherry Crumbs

Venison recipe


  • 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: