Special Occasions Recipes - Mixed Pepper-Crusted Venison Fillet Recipe

Ingredients

Serves 4

• 75 g/3 oz mixed peppercorns, crushed

• 25 g/1 oz juniper berries, crushed

• 750 g/1 1/2 lb venison fillet, cut from the haunch

• 1 egg white

• sea salt 

To serve:

• redcurrant jelly

• pink sweet potato chips

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Method:

1. Mix the peppercorns, juniper berries and salt together and place on a large shallow dish.

2. Dip the venison into the egg white, then roll the venison in the peppercorn mix, covering all over with an even layer of the crust ingredients.

3. Heat a griddle pan or preheat a hot grill. Cook the venison for 4 minutes on each side, turning carefully so that the crust stays intact.

4. Cook evenly on all sides, then transfer the fillet to a lightly oiled roasting tin and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for a further 15 minutes for rare, and up to 30 minutes for well done. The time will depend on the thickness of the venison fillet.

5. Slice the venison and serve with redcurrant jelly and pink sweet potato chips.