Simple grilled venison fillet + hummus

1. Tightly wrap the venison fillet in cling-film (no pvc) with a generous amount of butter and rosemary. 
   
2. Remove the venison fillet from the fridge 30 minutes before cooking to bring it to room temperature, then pat dry and rub all over with salt and black pepper.
3. Blend the chickpeas, tahini, garlic, lemon juice, a pinch of salt and 2 tbsp of olive oil in a food processor, adding warm water a tablespoon at a time until a smooth, creamy consistency is achieved.
4. Barbecue the meat until at a perfect medium rare (due to the quality of the meat, no more cooking is required)
5. Remove the venison from the heat, tent loosely with foil and rest for 5 minutes to allow the juices to redistribute.
6. While the meat rests, warm the stock in a small saucepan over medium heat, whisk in the butter and reduce slightly to create a light jus.
7. Spread a generous portion of warm hummus into the centre of each bowl, creating a slight well.
8. Slice the rested venison fillet into medallions roughly 1.5cm thick with a very sharp knife and arrange over the hummus, then spoon the jus around and over the meat.
9. Finish with a scattering of freshly chopped parsley and a drizzle of best-quality extra virgin olive oil before serving immediately.

Tip: Venison is extremely lean and will turn tough and dry if overcooked — always aim for medium-rare (55–58°C internal) and never skip the resting step, as it makes a significant difference to juiciness and tenderness.