OK for all you meat eaters out there - here is a little treat of the venison kind. It's such a simple recipe, and tastes A M A Z I N G. My images show the venison cooked medium rare (which is perfect in my opnion), but if you want a little more colour and a little less red then cook a bit longer on each side. But pleeaassse don't overcook - if you cook to well done or cremated the venison will be tough! So here endeth the lecture on cooking meat well. Hope you enjoy this dish.
VENISON WITH ROAST VEGETABLES & WALNUT PESTO
Recipe by Rosie Jones - Silver Fern Farms6 pieces venison medallions
1 -2 tbspn olive oil
1 -2 tbspn fennel seeds - toasted
4 - 6 sprigs fresh thyme
seasonal roast vegetables - carrots, parsnip, asparagus
salt & pepper
½ c fresh walnuts
2 garlic cloves
handful of flat leaf parsley
¼ c walnut oil
¼ c olive oil
1 -2 tbspn creme fraiche
To make the Walnut Pesto, combine in a food processor walnuts, garlic and parsley. With the motor running drizzle in the oils, then add the creme fraiche to finish.
Pre heat oven to 200 C and prepare selected vegetables. Place vegetables and thyme in a roasting pan, and toss with a little olive oil and lightly season. Cook in oven for approx 20 - 30 mins (depending on size) till tender. If using asparagus, add them half way through the cooking process as they need much less cooking.
Season each medallion with salt, freshly ground pepper and toasted fennel seeds. Bring a frypan to a high heat, add olive oil and quickly fry the venison for approx 3 mins on each side for a medium rare finish. Remove from the pan and leave to rest for 3 - 4 mins on paper towels.
Slice the venison and serve on a large platter with the roasted vegetables and walnut pesto.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2013