Fillet of Venison With Wild Mushroom Sauce

Millbank Venison Recipes

fillet of venison

How the recipe was developed:

Fillet of Venison with wild mushroom sauce is a BBC good food recipe which we have used several times at Millbank Venison especially when we are inundated with field mushrooms.,

Difficulty Level:


Type of dish:



500g/1lb 2oz Venison Fillets
venison fillet, trimmed and cut into 2.5cm/1in thick medallions
5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 carrot, finely chopped
1 onion, finely chopped
salt and freshly ground black pepper
For the sauce 100g/3½oz unsalted butter
2 small onions, very finely sliced
40g/1½oz dried morels, soaked in warm water for 2 hours, drained (reserve the water)
150g/5oz fresh porcini mushrooms, thickly sliced
2 tbsp balsamic vinegar (aged for 10-15 years)
4 tbsp dry sherry
6 tbsp double cream
salt and freshly ground black pepper

Preparation Method:

For the venison, the day before cooking, place the venison in a dish and cover with three tablespoons of the olive oil, and all of the balsamic vinegar, carrot and onion. Season well with salt and freshly ground black pepper and place into the fridge to marinate overnight.
For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened.
Add the morels and cook for 10 minutes.
Add the porcini and fry for a further 3-5 minutes.
Add the balsamic vinegar, sherry and cream and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.)
To cook the venison, remove the venison from the marinade, pat dry with kitchen paper, then season well with salt and freshly ground black pepper.
Heat a separate frying pan until hot. Add the remaining two tablespoons of olive oil and the venison steaks. Fry the venison on each side for 3-4 minutes, until golden-brown on the outside, but still pink on the inside, or until cooked to your liking.
To serve, spoon the mushroom sauce onto warmed plates, then top with the venison steaks. Shave a little summer truffle over the top, if using.

Hints and Tips:

Shave a little summer truffle over the venison to serve.
We are coming to the end of our fallow venison season. We may not be able to for fill online orders for a couple of weeks after you have placed an order. Please phone or e-mail before ordering to check availability.
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