Venison Fillet with Nuts and Cherries

Method

1. 01

   Trim the venison of skin and sinew, rinse under cold water, pat dry and season with salt and pepper.

2. 02

   Heat the oil in a casserole, sear the meat and roast in an oven preheated to about 200 °C (gas mark 3) for about 30 minutes. Remove and keep warm.

3. 03

   Pour off the fat and melt the butter. Briefly sauté the drained cherries and walnuts in it.

4. 04

   Deglaze with the Madeira and 3 tbsp cherry juice. Stir in the crème fraîche, reduce and season with salt and pepper.