Recipe Method

Remove the venison from the fridge and packaging, pat dry.

Peel the potatoes, slice into thick chips and place in a bowl of cold water for 10 minutes.

Preheat the oven to 200˚C/180˚C Fan. Add 100g beef dripping to a baking tray and place in the oven.

Remove the chips and add to a large saucepan of cold water, add 1 tbsp salt and place over a high heat. Once the water begins to simmer, cook for a further 4 minutes. Drain the chips in a colander.

Once the chips have dried for 5 minutes, carefully add to the hot baking tray. Cook the chips for 1 hour, shaking them every 15 minutes.

Roughly chop the shallot and 2 garlic cloves. Add a knob of butter to a saucepan over a medium heat. Add the shallot, garlic and some thyme. Cook for 15 minutes. Season with salt & pepper. Add 500ml beef stock to the pan, bring to a simmer and continue to cook gently for 10 minutes before removing from the heat.

Add 1 tbsp peppercorns to a pestle and mortar, grind until there are no whole peppercorns left.

Slice the venison in half, season with oil and salt.

Remove the skin from the remaining garlic cloves.

Bring a frying pan to a high heat. Add the 2 chunks of venison to the pan and sear on one side for 90 seconds. Flip the venison, add 2 small cubes of butter to the pan with the garlic and thyme. Continue to cook the venison, basting regularly until cooked to your liking. Remove the smaller part of the fillet first to ensure they are both cooked the same. Rest the venison for 10 minutes.

Keep the pan over a high heat, add a knob of butter to the pan along with the ground peppercorns. Cook for 2 minutes and then add in 300ml stock (you can always add more later). Reduce the sauce down, add a splash of vinegar before adding in as much cream as you like. Continue to reduce until the sauce is as thick as you like.

Remove the chips from the oven, rest on kitchen paper and then add to a bowl, season generously with salt.

Slice the venison into thick slices and arrange on a large plate next to the chips.