Pan-Fried Venison with Fennel-Roasted Kumara and Cherry Jus

Pan-Fried Venison with Fennel-Roasted Kumara and Cherry Jus

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 24, 2017.
Order Now
Order Now

Venison is high in iron and low in fat. It is important to cook it to the correct ‘doneness’ as over-cooking will result in drying of the meat and developing a metallic flavour. Alternatively, use BBQ to cook venison for 1-2 minutes each side and use a small pot to make cherry jus as per step 4.

Ingredients

Fennel-Roasted Kumara

  • 400g orange kumara, scrubbed and diced 1.5cm
  • 2 tablespoons melted butter or oil
  • 2 teaspoons fennel spice mix

Pan-Fried Venison and Cherry Jus

  • 300g venison medallions (at room temperature)
  • ¼ cup red wine or water
  • 1 pottle beef jus
  • 2 teaspoons cherry jam

Greens

  • 1 pack broccolini, ends trimmed
  • 100g green beans, ends trimmed

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using). Toss kumara on prepared tray with butter/oil and fennel spice mix. Season and roast for about 25 minutes, until golden brown and cooked through. Turn once halfway to ensure even cooking.
  2. When kumara has about 15 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Pat venison dry and season.
  3. Cook venison for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and cover, to rest for 5 minutes then slice in half against the grain.
  4. Return pan to low heat. Add wine/water and allow to bubble and evaporate. When liquid has almost evaporated, add beef jus and cherry jam. Warm and stir gently for 3-5 minutes, until jus is thickened and has a syrup consistency.
  5. While the jus is warming, cook broccolini in pot of boiling water for 2 minutes. Add beans and cook for a further 2 minutes, until bright green and tender then drain.
  6. To serve, divide fennel roasted kumara and greens between plates. Top with pan-fried venison and cherry jus.

Nutritional Information

Energy 2078 kj
497 kcal
Protein 40.8g
Carbohydrate 40.1g
Fat 12.9g