Venison Fillet with Tomato and Red Onion Chutney

For a gloriously autumnal meal try Mike Robinson's recipe for tender venison served with a flavourful home-made tomato chutney
By Mike Robinson
Venison Fillet with Tomato and Red Onion Chutney
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus 30 mins marinating
  • Effort: easy



  • a few sprigs of fresh rosemary, thyme, marjoram, bay and oregano, chopped
  • 3 large cloves garlic, roughly chopped
  • 500 g venison loin fillet, trimmed and off the bone (preferably from wild roe or fallow deer)
  • sea salt and coarsely ground black pepper
  • 2-3 tbsp extra virgin olive oil
  • steamed Savoy cabbage, to serve
  • freshly-fried lardons of bacon, to serve

For the Chutney:

  • 2 tbsp olive oil
  • 200 g cherry tomatoes, halved
  • 2-3 red onions, sliced
  • 1 large clove garlic, peeled and crushed
  • 100 ml Barolo red wine
  • 3-4 tbsp balsamic vinegar
  • 1 tbsp brown sugar


1. Mix together the rosemary, thyme, marjoram, bay, oregano, garlic and olive oil. Rub the herb mixture all over the venison, season with sea salt and crushed peppercorns and set aside to marinade for at least half an hour.

2. Preheat the oven to 200ÂșC/Gas 6.

3. Heat a heavy-based frying pan until very hot. Add the venison to the pan, searing the fillet on both sides.

4. Transfer the seared venison to a roasting tray. Roast for 10-15 minutes, depending on the thickness of the fillet. Remove the venison from the oven and let it rest for 10 minutes.

5. Meanwhile, make the tomato chutney. To make the chutney, heat the olive oil in a heavy-based saucepan. Fry the tomatoes, onion and garlic for 10 minutes. Add the Barolo wine, balsamic vinegar and sugar.

6. Cook briskly until reduced and thickened, stirring now and then.

7. Cut the venison into thick slices and spoon over the chutney. Serve at once with Savoy cabbage and bacon lardons.

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