HomeGameThe Ivy’s Fillet of Scottish Venison with Creamed Brussels Sprouts Celebrate 100 years of The Ivy by serving the restaurant’s fillet of Scottish venison in the comfort of your very own home. Ingredients 170g piece of venison fillet 2 sprig of thyme 1 clove of garlic, crushed 100g brussels sprouts, cooked and sliced 100ml sunflower oil 50g sweet smoked streaky bacon 150ml chicken stock 20ml cream 50 cooked chestnuts, sliced 100ml chicken jus 100g butter 10-20g good bitter chocolate Raspberry vinegar to taste Salt and pepper 1 knob of butter Method 1 Preheat the oven to 200°C. Begin by seasoning the venison fillet generously with salt and pepper and sear all over in a hot pan until the surface is caramelised and aromatic. 2 Add the sprigs of thyme, garlic and a knob of butter to the pan (or a roasting tin if your pan cannot go into the oven). 3 Place in a hot oven at 200ºC for around 6-7 minutes. The venison should be medium rare. 4 Remove from the pan and allow to rest, covered, in a warm place. As the fillet is very lean it is important to rest the meat for almost as long as it takes to cook it. This will ensure the meat has time to relax and become tender. 5 Return the pan to the heat and add the chicken jus, allow to bubble for a few moments before adding the raspberry vinegar to taste (it should be very subtle!). 6 Reduce until you have a light sauce consistency. 7 While the venison is resting, heat a small amount of vegetable oil in a frying pan and add the bacon. Cook for a few minutes until the bacon starts to colour. 8 Add the chicken stock and reduce by half and then add the sprouts and chestnuts. Allow the sprouts to heat through and add the cream. 9 Reduce the cream so it almost holds the sprouts together and season with salt and pepper. 10 Place the creamed sprouts in the centre of a large plate. Carve the venison into five slices and arrange neatly on top of the sprouts. 11 Reheat the sauce with a little knob of butter and add the chocolate, again the taste should be very subtle, season and spoon over the venison. Serve immediately. Recipe courtesy of The Ivy. See here for more.