Q: How do I cook a simple fillet of venison without all the fancy stuff?
A: Venison is a rich and flavourful and very low fat, but must be served rare, otherwise it becomes tough and dry. South African venison is generally meat from impala, kudu, eland, gemsbok, springbok, blesbok and wildhog. Venison fillet has a lot more flavor than beef fillet, and therefore at Wickedfood Cooking School we like to keep it as simple as possible. As an alternative, marinade the fillets in a mixture of approximately 1T coriander seeds, 1T black peppercorn, both crushed , with 2T olive oil and 2T brandy, for approximately three hours or overnight, then follow the recipe below, leaving out the brandy.
4 x 200g – 300g venison fillets
salt and pepper
1/4 cup brandy
1/2 cup cream
- Trim the fillets of any excess sinew.
- Rub the fillets with olive oil and season with salt and pepper.
- Heat for a heavy-based pan and once searingly hot, fry and the fillets for approximately 3- 5 minutes on each side, depending on thickness, taking care not to over cook. Remove to a plate and keep warm.
- Add the brandy to the pan and flame to burn off the alcohol. Remove from heat and stir in the cream, then the meat, together with any juices, and serve immediately.
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built Johannesburg cooking studios. Cooking classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our cooking lessons are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.