Make the perfect summer dinner with venison fillets

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Sourced from animals that range freely and are never given routine antibiotics or growth stimulants, venison is naturally low in fat, and the fillet is a particularly versatile cut. Roast it as is (with an olive oil-and-mustard rub) until medium rare and enjoy with cooked veg, build the ultimate sarmie, or slice it up and fry it with some Asian flavours. The choice is yours.

SERVING SUGGESTION:

Heat 1 T olive oil in a pan and sear the venison. Once it starts browning, add 1 T butter and baste for 5 minutes until cooked. Rest for 10 minutes before slicing. To make the Asian BBQ jam, place 1/4 cup onion marmalade and 3 T soya sauce in a small saucepan and simmer until jammy. Slice the venison, place on blanched Tenderstem broccoli and mangetout, add a spoon of jam and a slice of goats’ cheese. Sprinkle with toasted sesame seeds and serve with hot jasmine rice and spring onions

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