- 150g/5½oz venison fillet
- 1 tsp black peppercorns, crushed
- pinch salt
- 1 tbsp olive oil, plus extra for rubbing
- 150ml/¼ pint red wine
- ½ large banana shallot, peeled, chopped
- 2 tbsp red wine vinegar
- pinch caster sugar
- handful each fresh coriander, parsley and chives, chopped
- 200g/7oz vine cherry tomatoes
- 3 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tbsp cobnuts, shelled, chopped
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Rub a little olive oil over the venison fillet. Place the crushed black peppercorns onto a plate and roll the venison over the peppercorns to coat it, then sprinkle with salt.
- Heat the 1 tbsp olive oil in a frying pan and place the venison into the pan to fry for 2-3 minutes on each side, or until cooked to your liking. Set aside to rest in a warm place.
- For the red wine vinaigrette, place the red wine, chopped shallot, vinegar and sugar into a small saucepan and simmer over a high heat for 8-10 minutes, or until reduced by half. Remove the pan from the heat, add the herbs to the vinaigrette and set aside in a warm place.
- For the roasted tomatoes, place the tomatoes, garlic, olive oil and cobnuts into a small roasting tin, season well with salt and freshly ground black pepper and stir to mix.
- Transfer the tomatoes to the oven to roast for 10-12 minutes, or until softened and slightly charred at the edges. Remove the garlic cloves and discard.
- To serve, slice the venison fillet into thick slices and place onto a serving plate with the roasted tomatoes on top and the vinaigrette poured over.