Difficulty: Easy
Serves: 2
Preparation: 15 mins
Cooking: 5 mins
A wonderfully easy dinner for two To serve: 400g fat chips, made with Maris Piper potatoes
INGREDIENTS
300g venison fillet cut into 2 steaks
A little olive oil
Freshly ground black pepper
Coarse sea salt
Mayonnaise:
1 whole egg
1 egg yolk
1 tsp Dijon mustard
1/2 tsp salt
250ml light olive oil
1 tbsp lemon juice
1 tbsp chopped fresh tarragon
DESCRIPTION
First make the mayonnaise by blending together the eggs, mustard and salt in a liquidiser. Trickle in half the oil very slowly until you have a thick emulsion, then add the lemon juice and slowly add the remaining oil. Stir in the tarragon.
Brush the venison fillets with the oil and season. Chargrill or fry in a hot pan for 3 minutes each side for rare steaks or until cooked to your liking. Serve with the hot chips and mayonnaise.
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