Our venison fillet is cut into small medallions for quick and easy pan-frying. Always bring venison steak to room temperature before cooking. Oil the meat and not the pan; just rub a little oil over the surface and season with freshly ground black pepper. Salt the pan and not the meat; throw a pinch of flaked sea salt into the pan before the meat.

Make sure the pan is searingly hot; holding a hand flat above the surface is the best gauge. Best served slightly pink, at the very most medium-well, these will pan fry for about 1 -2 minutes on either side. Remove the cooked fillets from the pan throw in a few wild mushrooms with a knob of butter and add a dash of cream for a super quick and elegant sauce.