A delicious dish, perfect for the New Zealand autumnal days, is Fennel-dusted Venison Medallions and Cannellini Beans from Deer Industry NZ’s consultant chef Graham Brown.
Cook time: 20 minutes
Preparation: 20 minutes
2 x 400g venison medallions packs
6 slices of Parma ham cut length wise
8 bamboo skewers
1 tbsp toasted fennel seed
1 tsp flaky sea salt
1 tbsp cracked white pepper
Zest of one lemon
4 medium Portobello mushrooms
20 ml olive oil
1 x 400 g can of cannellini beans, drained
1 x can of whole peeled tomatoes
1 small onion, chopped fine
2 cloves crushed garlic
1 cup of basil leaves shredded or 1 tbsp of basil pesto
1 tbsp of olive oil
Wrap half a slice of ham around each medallion. Thread three medallions onto two soaked bamboo skewers.
Toast the fennel seeds and let them cool. Grind in a mortar and pestle with the salt and pepper. Mix in the lemon zest.
Heat oil in a heavy pan, sauté onion and garlic until soft, add the beans and tomatoes; simmer for five to 10 minutes. Add basil and season with salt and pepper before serving.
Drizzle the olive oil onto the mushrooms. Roast in the oven for 15 minutes at 180C.
Dust medallions with the fennel mixture and cook on a hot and well-oiled grill for 2.5 minutes each side. Rest in a warm place; serve on the mushrooms with the beans on the side.