Roast venison loin, pickled fennel and black olive salsa

all details

Steve Manfredi creates something wonderful with venison.

Roast venison loin, pickled fennel and black olive salsa
Photo: Edwina Pickles

Ingredients

  • 4 pieces venison loin, about 120g each
  • Salt and pepper
  • 1 large fennel bulb
  • ¼ cup white wine vinegar
  • 3 eschalots, peeled and diced
  • 1 clove garlic, minced
  • 3 tbsp extra virgin olive oil
  • ½ cup good-quality pitted black olives
  • 3 tbsp chopped parsley
  • 4 tsp good-quality balsamic vinegar

Method

Lightly cover venison with pepper. Trim fennel bulb of tough outer leaves, cut tender bulb in half then each half into six wedges. Place wedges in a pot, cover with water and half the white wine vinegar. Bring to the boil then reduce heat to a simmer for 15 minutes. Remove from heat. Allow fennel to cool in its liquid then add remaining white wine vinegar. Pickled fennel can be stored in this liquid in refrigerator. For salsa, lightly fry chopped eschalots and garlic in 2 tbsp olive oil until transparent. Roughly chop pitted olives (taggiasche or Ligurian are ideal) and add to eschalots. Lightly fry for a minute or so. Season, stir in parsley and remove from heat. When ready to serve, preheat oven to 180C. Heat remaining olive oil in ovenproof pan and sear venison lightly on each side. Place pan in oven for 3-4 minutes (rare to medium-rare) then remove and rest meat for 5 minutes. Reheat salsa gently and mix in balsamic vinegar. Drain pickled fennel, cut into pieces and top with sliced venison. Finish with salsa (pictured).

 

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  • Course - Main-course

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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July