700g. Venison fillet
1 tblsp. each of thyme, parsley and oregano
Freshly milled pepper & a light pinch of salt
3tblsp. rowan jelly
1 sm. glass red wine
Watercress to garnish
Pre-heat oven to 200 C. Line roasting tray with foil & brush with oil.
To prepare crust, combine breadcrumbs with herbs, seasoning, pink peppercorns & a dash of olive oil.
Lay venison on tray, brush with oil & gently press on herb crust to cover the top & sides of the fillet. Drizzle with a little oil.
Roast quickly in a hot oven for approx.10mins, uncovered, for medium done, depending on the thickness of your fillet.
Remove from oven & pour of any residue jus into a saucepan.
Cover the fillet loosely with sheet of foil, to leave to rest whilst finishing sauce.
Add rowan jelly to pan, with the wine & blend together with venison juices.
Serve slices of venison set on jus & garnished with watercress.
This winter dish is delicious served with chestnut & watercress roulade Serves: 4