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Roast venison with braised fennel recipe

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  • Cuisine: Modern Australian
  • Serves 4

Ingredients

2 tbsp juniper berries*
15 black peppercorns
1 tbsp thyme leaves
2 (about 400g each) venison backstraps* or pork fillets
1 tbsp olive oil

Braised fennel
2 small fennel bulbs, each cut into 8 wedges, core removed, fronds reserved
50g butter, chopped
2 garlic cloves, crushed
4 juniper berries, lightly crushed
125ml (½ cup) white wine
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Preparation

Using a mortar and pestle, grind the juniper berries, peppercorns, thyme and 1 tsp sea salt to a fine powder, then rub into venison. Shape each backstrap into a log, secure with kitchen string and refrigerate for 1 hour. Remove 30 minutes before cooking.

To make braised fennel, soak fennel wedges in acidulated water. Melt butter in a heavy-based saucepan over medium heat and cook garlic for 1 minute or until fragrant. Add drained fennel and juniper berries, and cook for 5 minutes or until fennel starts to soften. Add wine and cook for a further 5 minutes or until the fennel is tender. Season and keep warm.

Preheat oven to 200°C. Heat an ovenproof frying pan over medium heat. Rub venison with oil, then cook, turning occasionally, for 5 minutes or until browned. Transfer pan to the oven and cook for 15 minutes for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes. Slice venison and serve with braised fennel and fennel fronds.

* Juniper berries are from selected supermarkets and delis.

* Venison is most readily available frozen from selected butchers.

As seen in Feast magazine, Issue 10, pg134.

Photography by John Laurie.

If you enjoyed this Roast venison with braised fennel recipe then browse more Modern Australian recipes, meat recipes, baking recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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