White-Tail Deer with Red Onion

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

White-tailed deer fillet (tenderloin), like all deer meat, should be eaten on the rare side unless it is stewed. Like squid it should be cooked a little or a lot but medium cooking doesn’t suit. Do not cook your fillet to anything beyond medium rare or it will be like boot leather.


For the marmalade

  • 3 red onions
  • ¼ cup (½ stick) butter


Slice the onions and lightly sauté them in melted butter. Add the treacle and the vinegar and simmer for 40 minutes. Adjust the sweet and sour balance to your personal taste.

Preheat the oven to 350°F.

Cut the leek in half lengthwise, rinse, and simmer in a little boili