Peppered Venison with Roasted Tomatoes and Red Wine Vinaigrette

Pan-seared pepper-crusted venison fillet served with oven-roasted cherry tomatoes, garlic, nuts, and a reduced red wine herb vinaigrette.

High Protein Gourmet Venison Roasted Tomatoes Red Wine Reduction

Estimated Nutrition

Calories

765.4

kcal / serving

765.4 kcal total

Carbs

24.3g

per serving

24.3 g total

Fat

52.1g

per serving

52.1 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Caster Sugar

CondimentsSauces

tbsp

Red Wine Vinegar

Liquids

150

Red Wine

Meat

150

Venison Fillet

NutsSeeds

tsp

Black Peppercorn

crushed

pinch

Salt

handful

Coriander

chopped

handful

Parsley

chopped

handful

Chive

chopped

clove

Garlic

unpeeled

tbsp

Cobnuts

shelled and chopped

pinch

Black Pepper

freshly ground

OilsFats

tbsp

Olive Oil

plus extra for rubbing

tbsp

Olive Oil

Vegetables

0.5

piece

Banana Shallot

peeled and chopped

200

Vine Cherry Tomatoes

Method

Fry the venison in 15ml of olive oil for 2-3 minutes per side and set aside to rest.

Simmer red wine, shallot, vinegar, and sugar in a saucepan for 8-10 minutes until reduced by half then add herbs.

Slice the venison and serve topped with roasted tomatoes and red wine vinaigrette.

Preheat the oven to 200°C.

Mix tomatoes, garlic, olive oil, and cobnuts in a roasting tin and season.

Roast tomatoes at 200°C for 10-12 minutes until softened and discard garlic.

Rub olive oil over the venison and coat it in crushed black peppercorns and salt.