Venison loin with coriander crust and Provencal vegetables

Parsley jus
Blanch parsley in boiling water till tender. Refresh in ice water. Blend in the kitchen whiz with a little New Zealand venison stock and olive oil, season.

Preheat your oven to 220 ̊C. Heat a pan with some olive oil. Combine all of the ingredients for the coriander crust, before rolling each piece of venison tenderloin in it making sure it is completely covered. Sear in the hot oil on all sides, then place in the oven and leave for 2 minutes depending on the thickness of your tenderloin. Leave the meat to rest in a warm spot on a wire rack for 3 minutes.

Provencal vegetables
Warm olive oil in a pan, add all of the vegetable and herb ingredients and warm through for 10-15 minutes so that all of the flavours infuse into each other.

To serve
Arrange equal portions of the vegetables on to hot plates. Slice each piece of New Zealand venison into 3 pieces and arrange on top of the vegetables. Heat the parsley jus and drizzle around the meat. Complete with a drizzle of olive oil and balsamic vinegar.

Serves 4

Preparation: 20 mins

Time to cook: 1 hour

Venison loin with coriander crust and Provencal vegetables



2 x 200 g venison tenderloin

Coriander crust

3 large cloves of garlic, finely chopped
2 tsp freshly ground coriander seeds
4 tbsp chopped italian parsley
4 tbsp chopped fresh coriander
1 tbsp of salt
ground white pepper

Parsley jus

200g italian parsley picked off the stalk
venison stock
olive oil
salt and pepper

Provencal vegetables

globe artichokes (simmered for 35 mins. in water, seasoned with thyme, lemon, salt & pepper, cut into 1/2 and remove the choke)
large red peppers (skins blackened under a grill and peeled) halved and deseeded
eggplant (sliced lengthwise, seasoned with salt and pepper and grilled)
4 spears of asparagus (boiled until tender, then cooled)
4 black olives, pitted
20 cloves of roasted garlic, peeled
4 bay leaves
8 sprigs of thyme
olive oil
balsamic vinegar

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