Whole roast venison fillet

Recipe from: 4/20/2000 12:00:00 AM
Ingredients 6
Servings 0
Time

Ingredients

  • 1
    whole venison fillet, such as gemsbok
  • 15
    ml
    soy sauce
  • 45
    ml
    Dijon mustard
  • 5
    ml
    oil
  • whole black peppercorns, coarsely chopped
  • salt
 

Method

 
Rub the soy sauce into the fillet. Mix the mustard and oil and spread over the entire fillet. Roll in coarse pepper and leave to rest in the fridge for at least 1 hour. Season lightly with salt just before roasting. Roast over medium coals until medium done. Rest for 5 minutes before carving. Serve with fruit sauces.
 

Read more on: roast
 

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