Flash-fried Venison with Vegetables

Andrew Nutter crafts an artful meal for one, using everyday veggies and meaty venison
By Andrew Nutter
Flash-fried Venison with Vegetables
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: medium


  • 1 x 100 g venison fillets
  • 350 ml red wine
  • 1 juniper berry
  • sprigs rosemary
  • sprigs thyme
  • 1 large shallot
  • 1 beetroot
  • 1 potato
  • 1 carrot


1. Marinate the venison in the wine, and add the juniper berry, herbs and shallot. Leave overnight to give the meat a chance to tenderise and take on extra flavour.

2. Take half the beetroot, half a carrot and half the potato, and using a turning knife, shape into small barrels.

3. Using a Parisienne scooper, scoop out small balls from the remainder of the beetroot, potato and carrot.

4. Tip the trimmings into a small saucepan and pour in around 100ml water. Cook until soft, before pureeing in a food processor. Set aside.

5. Boil the vegetable barrels and balls in separate pans, until tender. Drain and reserve.

6. Place a griddle over a medium heat, and sear the venison for 1-2 minutes on each side. Cook for a minute longer, if you like your meat more well-cooked. Leave in a warm place to rest for 10 minutes.

7. In the same pan, pour in the wine marinade and cook-down until syrupy.

8. Serve the steak with the vegetables and drizzle any juices on top

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