This dish is all about slow anticipation and rich reward. The sauce requires a little prep the day before, but it’s well worth the effort — its deep, savoury flavour complements the venison perfectly, creating a restaurant-quality meal that feels both rustic and refined. Ideal for a weekend dinner or a special occasion, this recipe invites you to take your time and enjoy the process — the results are absolutely worth the wait.
Ingredients
Servings
- VENISON --------------------------------
- 4 venison fillets (150 g each)
- mixture of herbs
- SAUCE -----------------------------------
- 1 red onion
- 4 tomatoes, skinned and deseeded
- 1 cucumber, skinned and deseeded
- 0.5 red pepper, skinned and deseeded
- 0.5 green pepper, skinned and deseeded
- 3 Tbsp capers, chopped
- 3 Tbsp gherkins or cornichons, chopped
- 1 tsp fresh tarragon, chopped
- 1 Tbsp parsley, chopped
- 100 ml olive oil
- 50 ml tarragon vinegar
- 2 Tbsp Dijon mustard
- salt and pepper
Recommended sides
asparagus, grilled
cherry tomatoes, grilled
Servings
- VENISON --------------------------------
- 4 venison fillets (150 g each)
- mixture of herbs
- SAUCE -----------------------------------
- 1 red onion
- 4 tomatoes, skinned and deseeded
- 1 cucumber, skinned and deseeded
- 0.5 red pepper, skinned and deseeded
- 0.5 green pepper, skinned and deseeded
- 3 Tbsp capers, chopped
- 3 Tbsp gherkins or cornichons, chopped
- 1 tsp fresh tarragon, chopped
- 1 Tbsp parsley, chopped
- 100 ml olive oil
- 50 ml tarragon vinegar
- 2 Tbsp Dijon mustard
- salt and pepper
Recommended sides
asparagus, grilled
cherry tomatoes, grilled
Sauce
Dice all the vegetables very small (brunoise) and combine all the ingredients together for at least one day before use.
Venison
Shape fillets and roll in a mixture of finely chopped fine herbes or Herbes de provence and season with salt and cracked pepper. Mix with a little olive oil.
Stand for 2-3 hours and then grill on the BBQ or a heavy pan until medium rare.
To serve
Slice the venison into medallions and serve with grilled asparagus. Add the sauce to the side.
Here are some tips to help with this recipe
What are the best venison fillets to use?
The leg or striploin.
