Fillet Of Venison

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	25 mins
Total Time	35 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Cut the fillet in two and simply marinate a few hours before preparation in a little olive oil with the garlic and rosemary.
Preheat the oven to 80 ° C. Heat some oil in a pan and add the garlic and rosemary from the marinade. Season the fillet with salt and pepper and add to the pan.
Fry on one side for 2.5 minutes, turn. Fry on the other side for 2.5 minutes. Turn briefly, fry the first side in the pan for about half a minute. Then treat the other side for another 30 seconds.
Put everything on a piece of aluminum foil. Cover with another piece of aluminum foil, fold the edges and let the fillet sit in the oven for 15-20 minutes. If you let it steep longer, it doesn`t matter.
Slice and serve. This time there was a celery salad. Of course, other salads, mashed potatoes or red cabbage or Brussels sprouts are also possible - depending on the season and taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.