Roast venison loin, pickled fennel and black olive salsa

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).