Name: Filet of Venison and Yorkshire Pudding
Yield: Serves 4
Cuisine: British
Ingredients: 1 quart veal stock, or 2 cups demi-glace plus 2 cups chicken stock; 1 medium to large onion, halved and sliced; 3 tablespoons butter; 4 (6-ounce) portions venison filet; ¼ cup milk; 1 large egg, beaten together with 1 teaspoon water until very frothy; 1 teaspoon salt; 1 cup red wine; ½ cup port wine; 3 tablespoons neutral-flavored vegetable oil; 3 pounds oxtail, cut into 2-inch-thick rounds, trimmed; Salt and black pepper; 4 marrow bones, 3 inches thick (make sure your butcher cuts them so that there is a large enough opening to dip a small spoon inside); 3 tablespoons salt; ½ teaspoon salt; A few grinds of black pepper; Black pepper to taste; ½ cup all-purpose flour; 6 ounces mustard greens, washed and chopped; 2 tablespoons butter; 1 teaspoon yellow mustard seeds; 1 shallot, finely chopped; Maldon sea salt or any coarse salt; 1 teaspoon Dijon mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Venison filet is delicious only when served rare or medium-rare. Any more cooking than that will result in something dry. The reason is that this game meat is extremely lean. It’s full-bodied and succulent, but it’s not for anyone who prefers things in the medium to well-done range. If it’s off-season, you can replace the venison with a filet of beef, which is also relatively low in fat. Either way, this is a cold-weather dish; the Yorkshire pudding is proof. Traditionally, this beloved Bri