Fillet of Venison with Honey Roasted Root Vegetables - Potato Fondant and Mustard Jus

An easily prepared feast!


  • 4 venison fillets
  • 4 large potatoes
  • 4 large carrots
  • 4 large parsnips
  • 50 ml gravy
  • 1 tsp whole grain mustard
  • 2 tblsp honey
  • 50 g butter


  1. Peel the carrots and parsnips and cut length ways, sprinkle with salt and pepper and bake at 200°C for 10-15 minutes or until soft when touched.
  2. For the Venison, cook in a hot frying pan with a little oil and butter and cook 2 minutes on all sides leaving it medium.
  3. For the potato fondants cut the potatoes and place in a small sauce pan with butter and cook very slowly on both sides until soft in the centre.
  4. To finish put one small teaspoon of mustard in the gravy and spoon over the meat.


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