Meat

Fillet

Fillet of Venison is a boneless tender strip for quick high heat. Mild and lean—season carefully. As a fillet section of saddle, portion for even cooking and clear labelling. Cook venison fillet to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, grilling, stewing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.