Roasted Venison with Plum Compote

Tasty venison parcels are served with a spiced plum compote in Tony Tobin's simple but flavourful recipe
By Tony Tobin
Roasted Venison with Plum Compote
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 venison fillets, each 400g
  • black pepper
  • 4 slices of Parma ham
  • 2 tbsp olive oil

For the plum compote:

  • 450 g Victoria plums, stoned
  • 300 ml red wine
  • 1 vanilla pod, cut in half lengthways
  • 1 tsp ground fennel seeds
  • 1 star anise
  • grated zest of 1 oranges
  • 4 tbsp dark brown sugar
  • 100 ml red wine vinegar

To serve:

  • grilled potatoes
  • buttered spinach


1. Place the plums, red wine, vanilla, fennel, star anise, orange zest, sugar and vinegar in a heavy-based saucepan.

2. Bring to the boil and simmer until the mixture becomes thick and sticky. Set aside to cool.

3. Preheat the oven to 220ºC/gas 7. Season the venison with salt and freshly ground pepper. Wrap each venison fillet in a slice of Parma ham.

4. Heat the olive oil in a heavy-based frying pan. Add the venison parcels and fry until golden brown on both sides.

5. Transfer the venison to a roasting tin. Roast in the oven for 3-4 minutes. Set aside to rest, keeping warm.

6. Serve the venison with plum compote, grilled potatoes and buttered spinach.

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