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, then sauté onion and garlic until soft. Add the beans and then tomatoes, simmer for 5-10 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 ̊C.

Dust medallions with the fennel mixture and cook on a hot and well oiled grill for 2½ minutes each side. Rest in a warm place. Serve on the mushrooms with the beans on the side.

Serves 4

Preparation: 20 mins

Time to cook: 20 mins

Fennel dusted venison medallions



12 venison medallions
6 slices of Parma ham
8 bamboo skewers

Fennel crust

1 tbsp (toasted) fennel seeds
1 tsp flaky sea salt
1 tbsp cracked white pepper
zest of 1 lemon


20 ml olive oil
4 medium portobello mushrooms

Cannellini beans

1 tbsp olive oil
1 small onion, chopped finely
2 cloves garlic, crushed

400 g can of cannellini beans, drained
1 can of whole peeled tomatoes
1 cup of basil leaves shredded or 1 tbsp of basil pesto
salt and pepper

Nutrients per serve

Fat   12.6g
Saturated fatty acids   2.9g                                                        
Protein   43.2g
Iron   8.7mg

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