Serves: 2

Difficulty: Easy

Preparation time: 15 mins

Cooking Time: 5 mins

A wonderfully easy dinner for two To serve: 400g fat chips, made with Maris Piper potatoes


  • 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
  • 1/2 tsp salt
  • 250ml light olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh tarragon


First make the mayonnaise by blending together the eggs, mustard and salt in a liquidiser. Trickle in half the oil very slowly until you have a thick emulsion, then add the lemon juice and slowly add the remaining oil. Stir in the tarragon.

Brush the venison fillets with the oil and season. Chargrill or fry in a hot pan for 3 minutes each side for rare steaks or until cooked to your liking. Serve with the hot chips and mayonnaise.

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