Venison Neck Fillet

[Barmaid]

I've got half a kilo of venison neck fillet in the fridge and I'm not sure what to do with it.

I've tried Delia's venison with port and guiness and pickled walnuts, but it is very rich.

Was thinking of cooking it in some red wine, with some lardons, carrots, celery and a few herbs for a couple of hours (and telling the OH's 12 year old it's beef cos she will hate eating Bambi), but that does not sound too inspiring.

Can anyone offer any other solutions, please?

TIA

[coccinelle]

What I suggest is cooking it in white wine rather than red as this takes a lot of the 'game' taste away rather than adding to it with red. I did this with wild boar and it was much better.

[Androcles]

How about putting it into a pie?

http://www.scotlandfo...ecipes/venisonpie.php

[mccfluff]

i had an awesomw venison curry at my aunts last time i was there, no idea how she made it though, so probably no use to you at all, hope you enjoy anyway

[thugulike]

I make a sauce for venison by frying sliced mushrooms and onions in butter/oil, add a tablespoon of blackcurrant jam and some red wine and serve over the venison.

[Donquixote]

Venison takes spice really well, as well as fruit and other bold flavours. The classic combination is venison and juniper, but that's maybe a bit obvious... how about rolling the fillet in a dust of fennel seed, cumin, salt and pepper - just a light coating, then sear in foaming butter, cover with foil, and finish in the oven. It's nice and ligh, but full of flavour. Another nice way is to wrap the fillet in pancetta (venison dries out easily), simply sear and finish in the oven as before, and serve with a sweet braised red cabbage with apple and anise, roast root vegetables, and a simple red wine and port reduction. Mmmmmmmm!
I LOVE venison!

Have fun, and good luck!