Tucked under the ribs of the deer, you will find this exquisite and most sought-after cut of venison which is intensely flavoured and dusky red in colour. To prepare, let the fillet come to room temperature before searing on all sides in a hot skillet. Place the skillet in a pre-heated oven and finish with a lashing of butter and serve medium rare. As a rule of thumb, rest the fillet for half the time it took to cook, prior to serving.