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Fillet of venison with roasted apples


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Rate this recipe 4.3/5 (51 Votes)
Fillet of venison with roasted apples 0 Picture


  • 1.9 kg fillet of venison
  • 2 kg oxtail
  • 2 kg celery
  • 1 kg carrots
  • 200g onion
  • 400g leek
  • 300g turnips
  • 300g garlic
  • 1 kg potatoes
  • 100g butter
  • 30 cl cream
  • 1 cl soya sauce
  • 20g horseradish
  • sea ​​salt
  • black pepper
  • Szechuan pepper
  • star anise
  • ginger
  • bay leaf
  • thyme
  • juniper
  • 200 g mustard
  • 50g frozen blackcurrants


servings 8
Level of difficulty Average
Preparation time 40mins
Cooking time 30mins
Cost Expensive


Step 1

Trim and slice the fillet. Tie up with string, crossing.

Step 2

In a pot of water add the spices, flavouring and oxtail. Slice the vegetables and add the peelings to the pot.

Step 3

Steam cook the vegetables.
Wash and core and slice the apples and roast them in clarified butter.
Whisk the horseradish, cream and mustard with blackcurrant.

Step 4

Pour the pot with the oxtail through a sieve. Keep 1 litre of cooking water and reduce by 1/3.
Pour the rest into a large pot.

Step 5

Poach the meat, starting on high heat. Garnish the plates (or shallow soup bowls are better) with the apples, the vegetables and the reduced stock.

Step 6

Serve with a bowl of seasoning (sea salt, pepper, horseradish cream, mustard, mustard with blackcurrant).

Step 7


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