Fillet of Venison with Pepper Sauce

Fillet of Venison with Pepper Sauce

Fillet of Venison with Pepper Sauce

4 Serves 30 minutes prep 45 minutes cook


600g venison fillet
1 tsp juniper berries, finely ground
½ tsp finely ground black pepper
½ tsp salt
2 tbs olive oil

1 bunch Dutch carrots, trimmed, peeled
2 tbs olive oil

½ butternut pumpkin, peeled, chopped
3 sprigs thyme, leaves picked
1 clove garlic, crushed
1 tbs olive oil
125ml thickened cream

30ml olive oil
30g unsalted butter
4 eschallots, finely chopped
1 clove garlic, finely chopped
1 tsp coarsely ground black pepper
Splash of brandy
100ml red wine
125ml chicken stock
125ml beef stock
125ml thickened cream


1. Preheat oven to 180C.
2. To roast carrots, place them on an oven tray. Drizzle with oil. Season.
3. Roast for about 30 minutes or until tender, turning half way through.
4. To make pumpkin puré, place pumpkin on an oven tray. Add thyme and garlic and toss to combine. Drizzle with oil. Roast, covered with foil, until pumpkin is soft. Transfer mixture to a blender. Blend until smooth. Add cream and blend to combine. Season.
5. To make sauce, heat oil and butter in a frying pan over medium heat. Cook eschallots, garlic and pepper until eschallots and garlic are soft but not coloured. Stir in brandy.
6. Stir in wine. Simmer until reduced by half. Stir in stocks and cream. Simmer until thickened. Stir in any juices from rested venison before serving.
7. Roll venison in combined juniper berries, pepper and salt.
8. Heat oil in a frying pan over medium-high heat. Cook venison, turning, until browned all over.
9. Transfer to the oven and cook for about 3-5 minutes or until cooked as desired. Transfer to a warm plate to rest for 5 minutes. Slice.
10. Serve venison, carrots and puré with sauce. Garnish with parsley.


If you prefer a smooth sauce, simply strain before serving.

If venison is unavailable, you could also use beef or lamb.

This recipe has not been tested.