The 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.

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

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. 

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