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  • 4 x 150g fillets of venison

  • ¼ cup olive oil

  • 3 French shallots, sliced

  • 1 clove garlic, crushed

  • 2 sprigs of thyme

  • 1 bay leaf

  • 2 tsp. flour

  • 2 cup of red wine

  • ½ cup port

  • 2 cups of brown chicken stock

  • 2 tbs. of brewed Nespresso coffee (I use Cosi)

  • 60g cold butter, cubed

  • 250g smoked speck (cut into lardons)

  • Pinch of cinnamon

  • Salt and pepper


  • 1.

    Pre heat the oven to 220˚C.

  • 2.

    To make the sauce: In a medium pot sauté the shallots, garlic, thyme, bay leaves in the oil until caramelised. Add the flour and stir well with a wooden spoon for 1 minute. Add the wine and port and reduce by half. Now add the chicken stock and reduce on a medium heat for 15 minutes or until a sauce consistency. Season with salt and pepper.

  • 3.

    Pass the sauce through a fine sieve and return to a clean pot. On a medium heat, whisk in the coffee and cinnamon. Season again if necessary. Add little by little half the butter and whisk well. Set aside in a warm area until ready to serve.

  • 4.

    Remove the venison fillets out of the fridge 30 minute before cooking. Season the venison. On a medium to high heat sear the venison all over until golden brown. Remove from the heat and add the remaining butter. Using a spoon coat the venison with the bubbling butter. Place the venison on a hot tray and place into the oven for 6-8 minutes, turning halfway. Remove from the oven and allow to rest 3 minutes in a warm spot.

  • 5.

    Slice and serve with some of the coffee sauce. I like to serve this elegant dish with some potato puree and a simple watercress salad.


Justine Schofield developed this recipe as part of the 'Coffee Bean Intelligence' Masterclass for Nespresso by infusing a selection of fine coffee blends with gourmet dishes.

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