Seared Venison Fillet with Pink Peppercorns and Toasted Sesame

Andrew Nutter's tender venison fillets are served with a tasty salad drizzled with lime juice and sesame oil
By Andrew Nutter
Seared Venison Fillet with Pink Peppercorns and Toasted Sesame
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2x200 g loin of venison steaks, trimmed
  • 1 tbsp Dijon mustard
  • 1 tbsp pink peppercorns
  • 1 tbsp mustard seeds
  • 1 tbsp sesame seeds
  • 1 tbsp olive oil

For the salad

  • 1 Maris Piper potato, peeled and diced
  • 50 g mangetout, shredded
  • 1 tbsp pine kernels, toasted
  • 1/4 small pineapples, peeled, cored and diced
  • 1 tbsp chopped flat leaf parsley
  • 3 tbsp mayonnaise, to bind

cored and diced

  • mixed salad leaves
  • vinaigrette
  • shiso cress, optional
  • a few pink peppercorns
  • 1 tsp toasted sesame oil
  • lime juice


1. To make the venison: smear the venison loins with the Dijon mustard and a good grinding of salt and pepper.

2. Mix together the peppercorns, mustard seeds and sesame seeds and roll each venison fillet in the mixture, pressing the seeds against the venison so they stick.

3. Heat the olive oil in a frying pan, (not too hot) and quickly fry the venison fillets on all sides, turning as the seeds are toasted. Remove from the pan and leave to cool, then wrap in food wrap and chill until ready to serve.

4. To make the salad: Cook the diced potato in salted boiling water for 5-10 minutes until tender.

5. Add the shredded mangetout, toasted pine nuts, diced pineapple and parsley and bind with the mayonnaise. Season to taste with salt and pepper.

6. To serve: remove the venison from the food wrap and slice into thin slices - it should be charred on the outside but still very pink in the middle.

7. Arrange the venison on a plate with your favourite salad leaves tossed in vinaigrette. Finish with a scattering of pink peppercorns, a drizzle of toasted sesame oil and a squeeze of fresh lime juice.

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