This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Venison fillets with crème de cassis sauce

Unfortunately we are unable to add this recipe to your favourites, please try again later.


  • 30g/1oz butter
  • 2 tbsp olive oil
  • 3 venison fillets, each weighing about 85g/3oz
  • 30ml/1 fl oz brandy
  • 55ml/2 fl oz crème de cassis
  • 100ml/ 3½fl oz venison stock or good quality beef stock
  • 1 venison sausage, casing removed and discarded
  • 1 tbsp fresh or dried cranberries
  • 1 tbsp chestnuts, peeled and mashed
  • 2 heart-shaped croutons, to serve
  • 1 tbsp venison or game pâte
  • 1 tbsp redcurrent jelly
  • watercress, to garnish