• 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


  • 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.
  • 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.
  • 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.
  • To finish put one small teaspoon of mustard in the gravy and spoon over the meat.