Citrus Venison

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
  • 400 g venison fillet


  • 2 Tbs Xiosing Wine or rice vinegar
  • 2 Tbs light soy sauce
  • 2 tsp sesame oil
  • 2 tsp caster sugar
  • 1/2 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


  1. Grind the pepper, garlic and salt to a paste. Add the oil and rub it all over the venison fillets. Leave for 5 minutes.
  2. In a medium bowl mix together the marinade ingredients.
  3. Heat a griddle until searingly hot. Sear the venison all over for around 1 min per side.
  4. 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).
  5. Slice the venison as thinly as possible to serve.


  1. 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.


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