Eversfield Organic
Wild Venison Fillets
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Juicy and rich, yet ironically lean, venison steaks are a real treat in our house.
Season and sear then roast to perfect pinkness, using the roasting pan to whisk up a quick sauce with balsamic, red wine, redcurrant jelly and fresh blueberries.
Good To Know
Ingredients & Nutritional's
Wild Game
How To Store
Our Wild Venison Fillets are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months.
How To Cook
We Recommend:
Stuffed Venison Fillets
Ingredients:
- 2 venison fillets (about 200-250g each)
- Salt and pepper, to taste
- 1 tablespoon olive oil
For the Stuffing:
- 1/2 cup spinach, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup feta cheese, crumbled
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon pine nuts, toasted (optional)
Instructions:
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Prepare the Stuffing:
- In a bowl, combine chopped spinach, cream cheese, feta cheese, minced garlic, oregano, and pine nuts (if using). Mix until well combined.
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Prepare the Fillets:
- Preheat your oven to 375°F (190°C).
- Using a sharp knife, make a pocket in each venison fillet. Season the fillets inside and out with salt and pepper.
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Stuff the Fillets:
- Fill each pocket with the prepared stuffing. Use toothpicks or kitchen twine to secure the openings if needed.
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Sear the Fillets:
- In an oven-safe skillet, heat olive oil over medium-high heat. Add the stuffed venison fillets and sear for 3-4 minutes on each side until browned.
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Bake:
- Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
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Rest and Serve:
- Let the fillets rest for 5 minutes before removing toothpicks or twine. Slice and serve with a side of vegetables or a grain salad.