Wild Venison Fillets

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 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:

1. 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.

2. 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.

3. Stuff the Fillets:

   • Fill each pocket with the prepared stuffing. Use toothpicks or kitchen twine to secure the openings if needed.

4. 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.

5. 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.

6. 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.

Previously Frozen

Shelf life: 3 days including day of delivery