Wild Venison Fillet with a Rich Wine Sauce

Wild Venison Fillet with a Rich Wine Sauce
  • Sumo

I was at the farmer’s market the other day and I got some beautiful looking venison. I bought it, but I didn’t expect to like it. I don’t like gamey tasting meats very much…not even lamb. I was, however, determined to try something new and get a new set of nutrients (I even bought some liver!). The friendly farmer gave me tips about how to cook the venison to prevent it from ending up tough and dry. Let me tell you! This was moist and tender and delicious. I actually licked my plate (yes, I have terrible table manners in the privacy of my own home).

No “gamey” taste here!


  • Venison fillets (we cooked 4 fillets, each weighing 100 grams or about 3.5 oz)
  • 3 Tablespoons olive oil
  • 4 Tablespoons ghee
  • 1 shallot, chopped
  • 1 clove of garlic, minced
  • 4-5 medium mushrooms, sliced
  • 4 Tablespoons Gin
  • 50 ml (1/4 cup) red wine
  • 250 ml (1 cup) bone broth
  • 1 teaspoon honey
  • 1 Tablespoon red wine vinegar

What to do

  1. Season the venison in salt and pepper.
  2. Brown the venison in the olive oil and the ghee over medium high heat. It needs to still remain pink inside, so don’t over do it on the cooking time.

    Browning nicely

  3. When your fillets are nicely browned, remove from pan and keep them warm in a low oven (they will continue to slowly cook).
  4. Now cook the mushrooms, shallots and garlic in the pan drippings (there should be quite a bit of ghee and olive oil left in the pan).


  5. Once the onions and mushrooms have caramelized, add in all of your liquid ingredients.

    Now reduce by half

  6. Cook on high heat until your liquid reduces by half. This takes about 10 minutes.
  7. Plate your venison and slice it.
  8. Spoon the sauce over the top.

    Moist and tender

We served this with a side of roasted Brussels sprouts. I will definitely be buying venison again!

Print this post...

One Comment


  1. 15 Paleo Lunch Recipes - [...] Recipe and Photos credit to swisspaleo.ch [...]