Stag's Breath Venison Fillet

Stag's Breath Venison Fillet


  • 2kg Saddle of venison
    • Ask your game supplier to remove the fillets from the bone, and have the bones broke up so to make a deeply flavoured sauce.
  • 600 ml quality beef stock
  • 50g butter + extra to finish
  • Bouquet garni, bay leaf, sea salt, cracked black pepper
  • 1 glass Stag’s Breath


    1. Lift the Venison fillets from the bone and marinade in enough Stag’s Breath to generously cover, and a good grind of black pepper, ideally overnight.
    2. Take your broken up bones and brown them in butter, in a deep casserole dish.
    3. Pour in the rest of the Stag’s Breath Liqueur, the beef stock, and the herbs, then simmer gently for one hour.
    4. After an hour, strain the stock well and return to the pan on a gentle simmer.
    5. Brown your Venison fillets (divided into several lengths if necessary), in butter over a high flame, and immediately transfer them to poach them the gently simmering stock for 10 minutes.
    6. Drain the fillets, slice them on the bias and serve with the sauce enriched with a little butter, creamy mashed potatoes and sautéed savoy cabbage.

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