Pan-Fried Venison with Fennel Roasted Potatoes and Cherry Jus

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ hotplate/grill to high (if using).
2. Toss potatoes on prepared tray with butter/oil and fennel spice mix. Season with salt and pepper and roast for about 25 minutes, until golden brown and cooked through. Turn once halfway to ensure even cooking. Remove tray from oven, sprinkle over spinach leaves and toss to combine.
3. When potatoes have about 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Pat venison dry with paper towels and season with salt and pepper.
4. Cook venison for 1–2 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Remove from pan and cover with foil to rest for 5 minutes.
5. Return pan to low heat. Add wine/water and allow to bubble and evaporate. When wine/ water has almost evaporated, add beef jus and cherry jam. Warm gently for 3–5 minutes, until jus is thickened and syrupy.
6. While the jus is warming, cook broccolini/broccoli and green beans/asparagus in pot of boiling water for 3–4 minutes, until bright green and tender then drain. Slice venison medallions in half against the grain.
7. Divide fennel roasted potatoes and greens between plates. Top with pan-fried venison and cherry jus.