Whole roast venison fillet

Name: Whole roast venison fillet
Yield: 0 serving
Cuisine: Braai
Ingredients: 1.00 venison fillet; 15.00 ml soy sauce; 45.00 ml Dijon mustard; 5.00 ml oil; black peppercorns whole; salt

0 serving

Rate this recipe

Venison

By Food24 November 03 2009

Print Recipe

429

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (6)

1.00	venison — fillet
15.00 ml	soy sauce
45.00 ml	Dijon mustard
5.00 ml	oil
	black peppercorns — whole
	salt

Tap for ingredients

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.