Venison fillet with rocket and roasted peppers

Having moved from London to Yorkshire four years ago, I’m discovering what rural cooking and sourcing ingredients really means. With farmers working in all directions, our area is dotted with weekly markets and there’s a staggering coastline with fish shacks to drool over. Our nearest shop is several miles away, so we have to travel farther to find what’s worth eating. We are now growing some of our own vegetables, motivated by being able to pick them fresh, and friends share their own homegrown produce with us. This is the time of year for a lovely late-summer feast.

I like to serve venison all year round – there’s plenty available and it’s one of the most sustainable meats that you can choose to cook with. I particularly love the simplicity of this venison recipe, and the juices of the peppers and the meat work so well together.