I was butchering a couple of roe yesterday and we ended up having one of the fillets for dinner. A week in the chiller, seasoned/ oiled fillets and seared them before resting. ‘Quite pink’
The knife went through them like butter. My wife dislikes rare ish meat so it needs a bit of skullduggery.
This is where the sauce comes in. And it’s a really simple, blindingly good with venison sauce.
While the meat is resting, two glasses of red wine into the pan and the alcohol boiled off. Then a good tablespoon of black cherry jam - Bon Maman was the make but any good black or morello cherry jams works perfectly. A teaspoon of cornflour made into a slurry with a bit of water was added to thicken.
Fillets sliced, sauce poured over generously. No visible blood - it’s a nicely dark sauce.
The flavour of wine and cherry goes superbly with roe fillet. Super easy. And it disguises ‘perfectly cooked’ fillets very well.
The knife went through them like butter. My wife dislikes rare ish meat so it needs a bit of skullduggery.
This is where the sauce comes in. And it’s a really simple, blindingly good with venison sauce.
While the meat is resting, two glasses of red wine into the pan and the alcohol boiled off. Then a good tablespoon of black cherry jam - Bon Maman was the make but any good black or morello cherry jams works perfectly. A teaspoon of cornflour made into a slurry with a bit of water was added to thicken.
Fillets sliced, sauce poured over generously. No visible blood - it’s a nicely dark sauce.
The flavour of wine and cherry goes superbly with roe fillet. Super easy. And it disguises ‘perfectly cooked’ fillets very well.
I’ll bring my own double cream and handcuffs, and try to come quietly, ahem! 
