Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 1 Mandagery Creek venison fillet, about 500 g (1 lb 2 oz)


Place the venison on a board and remove the sinew. Separate the chateau from the main fillet.

Roll the fillet and the chateau separately in plastic wrap to make 2 rounds. Rest the venison in the fridge for 12 hours until required.