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Pan-fried fillet of deer
This method of cooking venison fillet ensures a tender and flavourful result, perfect for a special dinner or party.
First, the meat is cooked at a high temperature of 200°C to give a nice brown and flavourful sear; then the temperature is lowered and the meat is then cooked at 160°C, which helps the fillet achieve the perfect pink center. Remember to adjust the cooking time based on the size of the fillet and your preference for how well done you want the meat to be.
Ingredients
Pan-fried Fillet of Deer
600 gram Red deer fillet
Salt as needed, about 1 tsp.
Pepper as needed
Olive oil as needed
25 gram Butter
Rosemary as needed, about 2 sprigs
2 pcs. Garlic cloves , crushed
Steps
Prepare the deer fillet
Remove all sinew from the meat. As sinew will not become tender even when cooked.
Season well with salt and pepper.
Sear at high heat
Heat the pan to 200°C. Add oil to the pan, enough to cover the bottom with a thin layer.
Place the fillet in the pan and turn it every half to full minute. This ensures an even brown colour and crust on all sides of the meat.
Cook the meat for about 4 minutes in total at this high temperature.
Finish cooking at lower heat
Reduce the heat to 160 °C.
Add butter to the pan along with fresh rosemary and the two crushed garlic cloves. These ingredients will add aroma and depth to the flavour.
When the cooking time is mentioned below, it’s from the start of the 200 °C, where browning occurs. That is, the total time for both browning and to finish cooking the meat. You can advantageously start the timer on the zone when you first start to brown the meat at 200 °C.
Medium-rare meat, somewhat like a good red steak: If you have a meat thermometer, cook the fillet until the core temperature reaches 47 °C. If you don’t have a thermometer, cook the meat for a total of 15 minutes, turning it every minute or every other minute.
Bleu meat, as in the video (very red but warm): If you have a meat thermometer, cook the fillet until the core temperature reaches 40 °C. If you don’t have a thermometer, cook the meat for a total of 12 minutes, turning it every minute or every other minute.
Rest time
Remove the cooked meat from the pan and let it rest for 10 minutes.
This is a crucial step to ensure that the cooking stops completely, resulting in a more tender and juicy fillet.
During the resting time, the internal temperature of the meat will typically rise to around 58-60°C, which is ideal for roast venison.
To serve
After the resting time, slice the fillet and serve. The meat should be juicy with a beautiful pink colour on the inside.
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