Pomegranate Venison

This is a very quick and easy way of cooking fillets of venison. It’s the centrepiece of an intimate dinner party for four…. or you could increase the quantities to serve six, but I would not advise making this for more.

Serve it together with a  celeriac dauphinois (which takes an hour or so in the oven, but can be made a few days ahead), and offer a  Chamonix winter salad with beetroot crisps as the starter, and a whiskied marmalade brioche as the pud.

You can sear ahead of time so that all you have to do is to put the venison into the oven for just eight minutes – which will give you nice rare meat. You can do this while you are having a drink with your guests, and then leave the meat to rest while you have your starter.


If you’re interested in learning about game, we have an episode all about it on our podcast Serving Up Sustainability! You can listen below.


venison steak recipe
you want a nice rich gravy… reduce if you have added too much stock by mistake

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Our other dinner party recipes

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