Venison Steak and Pomme Frites.

Serves 2.


  • 300g venison fillet cut into 2 steaks

  • A little olive oil

  • Freshly ground black pepper

  • Coarse sea salt


  • 1 whole egg.

  • 1 egg yolk.

  • 1 tsp Dijon mustard.

  • ½ tsp salt.

  • 250ml light olive oil.

  • 1 tbsp lemon juice.

  • 1 tbsp chopped fresh tarragon.

To serve:

  • 400g fat chips, made with Maris Piper potatoes.


  1. First make the mayonnaise by blending together the eggs, mustard and salt in a liquidiser.

  2. Trickle in half the oil very slowly until you have a thick emulsion, then add the lemon juice and slowly add the remaining oil.

  3. Stir in the tarragon.

  4. Brush the venison fillets with the oil and season.

  5. Chargrill or fry in a hot pan for 3 minutes each side for rare steaks or until cooked to your liking.

  6. Serve with the hot chips and mayonnaise.

Courtesy of “Game to Eat”.