Recipes
Fennel dusted venison medallions
Recipe by Graham Brown
Wrap ½ a slice of ham around each medallion. Thread 3 medallions onto 2 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 till soft. Add the beans and then tomato, simmer for 5 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 180 degrees.
Dust medallions with the fennel mixture and cook on a hot and well oiled grill for 2 ½ minutes each side. Rest in a warm place. Serve on the mushrooms with the beans on the side.
Preparation: 20 mins
Time to cook: 20 mins
Ingredients
Venison:
12 venison medallions
6 slices of Parma ham
8 bamboo skewers
Fennel Crust:
1Tbsp toasted fennel seed
1tsp flakey sea salt
1 Tbsp cracked white pepper
Zest of 1 lemon
Mushroom:
4 medium Portobello mushrooms
20 ml olive oil
Cannelini Beans:
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 1Tbsp of basil pesto
1Tbsp of olive oil
Nutrients per serve
Fat 12.6g
Saturated Fatty Acids 2.9g
Protein 43.2g
Iron 8.7mg
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