Ingredients

• 150g/5½oz venison fillet
• 1 tsp black peppercorns
• crushed
• pinch salt
• 1 tbsp olive oil
• plus extra for rubbing
• 150ml/¼ pint red wine
• ½ large banana shallot
• peeled
• chopped
• 2 tbsp red wine vinegar
• pinch caster sugar
• handful each fresh coriander
• parsley and chives
• chopped
• 200g/7oz vine cherry tomatoes
• 3 garlic cloves
• unpeeled
• 2 tbsp olive oil
• 1 tbsp cobnuts
• shelled
• chopped
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Rub a little olive oil over the venison fillet. Place the crushed black peppercorns onto a plate and roll the venison over the peppercorns to coat it
• then sprinkle with salt.
• Heat the 1 tbsp olive oil in a frying pan and place the venison into the pan to fry for 2-3 minutes on each side
• or until cooked to your liking. Set aside to rest in a warm place.
• For the red wine vinaigrette
• place the red wine
• chopped shallot
• vinegar and sugar into a small saucepan and simmer over a high heat for 8-10 minutes
• or until reduced by half. Remove the pan from the heat
• add the herbs to the vinaigrette and set aside in a warm place.
• For the roasted tomatoes
• place the tomatoes
• garlic
• olive oil and cobnuts into a small roasting tin
• season well with salt and freshly ground black pepper and stir to mix.
• Transfer the tomatoes to the oven to roast for 10-12 minutes
• or until softened and slightly charred at the edges. Remove the garlic cloves and discard.
• To serve
• slice the venison fillet into thick slices and place onto a serving plate with the roasted tomatoes on top and the vinaigrette poured over.