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Peppered venison with roasted tomatoes and red wine vinaigrette

Make Peppered venison with roasted tomatoes and red wine vinaigrette at home with Black Peppercorns Crushed, Olive Oil Plus Extra For Rubbing, Red Wine Vinegar, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tsp
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Rub a little olive oil over the venison fillet.

2. 2

   Place the crushed black peppercorns onto a plate and roll the venison over the peppercorns to coat it, then sprinkle with salt.

3. 3

   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.

4. 4

   Set aside to rest in a warm place.

5. 5

   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.

6. 6

   Remove the pan from the heat, add the herbs to the vinaigrette and set aside in a warm place.

7. 7

   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.

8. 8

   Transfer the tomatoes to the oven to roast for 10-12 minutes, or until softened and slightly charred at the edges.

9. 9

   Remove the garlic cloves and discard.

10. 10

    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.