4
Medium
25 minutes
15 minutes
1. Preheat the oven to 200°C. Butterfly the venison fillets by slicing horizontally lengthways, opening them out like a book but taking care not to cut all the way through. Gently flatten each one using a meat mallet or the back of a heavy knife.
2. To make the stuffing, combine all the ingredients in a bowl. Mix well – the mixture should hold together.
3. Divide the stuffing between the fillets, spreading it evenly over the surface. Roll each fillet up tightly from the short side. Tie with kitchen string at 2 cm intervals to hold the shape.
4. Season the outside generously with salt and pepper. Heat the olive oil in an ovenproof frying pan over a high heat. Sear the roulades, turning often, until deeply browned all over.
5. Transfer the pan to the oven and roast for 8–10 minutes for medium rare. Remove from the oven and rest, loosely covered with foil, for 5–10 minutes.
6. Meanwhile, make the sauce. Melt the butter in a small saucepan over a medium heat until foamy, then continue cooking until the milk solids turn golden brown and the butter smells nutty. Add the sage leaves and crisp for about 30 seconds. Pour in the cream, whisk to combine, then simmer for 2–3 minutes until slightly thickened. Season to taste.
7. Snip the string off the roulades and slice into rounds. Arrange on plates, then spoon over the browned butter cream sauce. Serve immediately.
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Production: Bianca Strydom
Photographer: Shavan Nahim
Food Assistant: Nadia Meyer
