Sauté fillet of venison

A simple but flavourful way of cooking a fresh fillet of venison.

Ingredients

1 venison fillet

oil

A pinch of mixed herbs

1 tbsp chopped parsley

1 onion, skinned and

sliced

1∕2 tbsp plain flour

3∕4 pint stock

4 tbsp sherry

Trim the meat and season with salt and pepper. Heat the oil in a heavy frying pan and fry until the meat is browned on all sides. Add the mixed herbs, parsley, onion, cover with a well-fitting lid and cook very slowly for about an hour, basting frequently. When the meat is cooked, remove it and the onion, place on a hot serving dish and keep warm.

Stir the flour into the remaining fat and gradually add the stock, stirring all the time to thicken the sauce. Season and add the sherry. Serve the sauce separately.