Roe deer fillet with a walnut & mustard crust

1. Put 100g of the walnut pieces and all the pickled walnuts into a food processor with the garlic, mustard, horseradish and olive oil. Blend until just smooth. Season well. Finely chop the remaining walnuts, mix with the parsley and reserve. 
2. Weigh the fillet to calculate the cooking time – allow 10 minutes per 500g, plus 10min (for medium rare).
3. Heat a large, heavy frying pan (large enough to take the whole fillet) until almost smoking, add the sunflower oil and seal the fillet quickly all over.
4. Cool for 15 minutes then spread the walnut paste all over the exposed surface. Roll the fillet in the reserved chopped walnuts and parsley (or press them in with your hands). Cover and refrigerate until ready to cook.
5. To make the gravy, deglaze the frying pan with the wine or port and add the stock. Bring to the boil and boil for 2 - 3 minutes until slightly reduced and syrupy. Season and pour into a bowl. Cool, cover and refrigerate until needed.
6. Remove the meat from the fridge to come to room temperature for 15-20 minutes before cooking.
7. Preheat the oven to 200C/400F/Gas Mark 6. Put the fillet in a roasting tin and roast for the calculated time. (Tip from Highland Game: The best way to test if it’s to your liking is by using a probe thermometer.  Rare 48-52°C; Medium Rare 55-59°C; Medium 60-65°C.) Cover the fillet loosely with kitchen foil after 10 minutes to prevent it from over-browning.
8. When cooked, allow to rest in a warm place, covered loosely with some foil for 15 minutes.  Meanwhile reheat the gravy in a small pan. Serve the fillet in thick slices with the gravy and extra chopped parsley.

To cook individual steaks:  slice the fillet into six thick steaks. Seal each steak on all sides very quickly. Cool. Spread each steak thickly on top with the walnut paste, and then dip each in the chopped walnuts and parsley. Put the steaks on a baking sheet, cover and chill. Finish in the oven for 4-8 minutes depending on the thickness of the meat.

Scottish Venison Day is on the Saturday 4th September 2010.