Seared Venison with fennel orange salad
Inspired by a recipe from a 2011 Cuisine NZ magazine - a fresh venison fillet simply marinated and seared and served rare to highlight the meat served with a crisp salad with fennel and orange to complement the flavours
- 1 Tbs cracked black pepper
- 2 cloves garlic, crushed lightly with a fork
- 1 tsp Marlborough sea salt
- 2 tsp peanut oil
- 400g venison fillet
- 2 Tbs Xiosing Wine or rice vinegar
- 2 Tbs light soy sauce
- 2 tsp sesame oil
- 2 tsp caster sugar
- ½ tsp dried chilli flakes
- 1 fennel bulb
- 1 lebanese cucumber
- 2 carrots
- 1 orange, juiced and zest
- 2 radishes
- 1 Tbs soy sauce
- 1 Tbs orange juice
- 1 tbs rice vinegar
- 1 Tbs palm sugar, grated
- Grind the pepper, garlic and salt to a paste. Add the oil and rub it all over the venison fillets. Leave for 5 minutes.
- In a medium bowl mix together the marinade ingredients.
- Heat a griddle until searingly hot. Sear the venison all over for around 1 min per side.
- Remove the venison and pop into the prepared marinade, turning to coat. Cover and cool in the fridge over night (or a min of 1 hour).
- Slice the venison as thinly as possible to serve.
- Using a mandolin, slice the fennel, cucumber and carrots. and place in a bowl. Use a microplane to grate in the orange zest. In a small jar, combine the soy sauce, orange juice, vinegar and sugar until the sugar is dissolved. Pour the dressing over the salad and top with the venison slices.