1 1/2 lbs fillet of venison
6 fluid oz tawny port
5 fluid oz burgundy
2 fluid oz virgin olive oil
1 1/4 oz sea salt
1 oz granulated sugar
1 1/2 oz mixed peppercorns
1 1/2 oz cloves
Bunch of fresh dill
Bunch of chives
Trim venison of fat and sinews. Lay in foil in a deep dish. Mix all ingredients for the marinade and pour over the venison, then wrap up, securing the edges tightly. Place in refrigerator and leave for 1 1/2 – 3 days turning occasionally.
Daphne was the shooting lodge cook at Invermark for more than 40 years and, although partly retired when she gave us this recipe, was a hero to many of the regulars.
