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Ingredients

• a few sprigs of fresh rosemary, thyme, marjoram, bay and oregano, chopped
• 3 large cloves garlic, roughly chopped
• 500 g venison loin fillet, trimmed and off the bone (preferably from wild roe or fallow deer)
• sea salt and coarsely ground black pepper
• 2-3 tbsp extra virgin olive oil
• steamed Savoy cabbage, to serve
• freshly-fried lardons of bacon, to serve

• 2 tbsp olive oil
• 200 g cherry tomatoes, halved
• 2-3 red onions, sliced
• 1 large clove garlic, peeled and crushed
• 100 ml Barolo red wine
• 3-4 tbsp balsamic vinegar
• 1 tbsp brown sugar

Description

For A Gloriously Autumnal Meal Try Mike Robinson's Recipe For Tender Venison Served With A Flavourful Home-made Tomato Chutney

UK TV