Seared Venison Fillet with Red Wine Jus – Duncan NZ Venison
Chef Graham Brown provides another timeless classic - this bistro fillet with pan fried summer vegetables and a red…
Ingredients
- 500g Duncan Venison Bistro Fillet
- Rosemary and Thyme Sprigs
- 6 cloves garlic
- 50mls oil
- 30g butter
- Sea salt and cracked pepper
- 8 artichoke hearts (pre cooked)
- 1 bundle spring carrots
- 1 bunch asparagus or blanched green beans
- 1 punnet mixed cherry tomatoes
- salt and pepper to taste
- 1 can cannellini beans
- 50ml extra virgin olive oil
- sprigs of fresh mint and basil
- 200mls brown stock
- 200mls red wine (pinot noir)
- 2 tsp cracked pepper
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