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Garlic pepper venison


• 2 tablespoons of oil
• 250g venison eye fi llet
• 3 sheets of fi lo pastry
• 60g of melted butter
• Salt and pepper
• Minced garlic
• 3 rashers of bacon


• You could add mushrooms onion semi – sundried tomatoes and olives for extra fl avour just put on top of the fi llet before you wrap the bacon.


1. Preheat your oven to 200 degrees.
2. Put oil in a frying pan and get it really hot.
3. Roll the venison in combined salt pepper and garlic and place into the hot pan sealing all sides of the version 1 minute or 2 per side you only want to seal the meat not cook it as it cooks in the oven.
4. Meanwhile lay out your 3 sheets of fi lo pastry and brush the melted butter all over the pastry.
5. Once sealed put venison on some paper towel to allow it to rest around 5 minutes.
6. Fry off the bacon rashers in the same pan. Once cooked place one rash down the middle of the pastry then put the fi llet at one end of the bacon and roll it up tight, reposition the fi llet and bacon in the middle of the pastry.
7. Fold the sides and ends of the pastry and roll, making sure that all of the fi llet is covered. Brush the top with butter and place on a tray cook for 10 minutes that’s for medium.

Serve with fruit chutney

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