Venison Fillet

Venison fillet is the most tender cut of the deer and needs very little cooking. Ours is wild game from Alton, with proper depth of flavour. Sear it in a very hot pan for a few minutes on each side, rest it, then slice it and serve it pink with a red wine and redcurrant sauce. Buttery mash and greens go well beside it for a special supper.