Ingredients
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1 pack Silver Fern Farms Venison Medallions
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1-2 Tbsp olive oil
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1-2 Tbsp fennel seeds, toasted
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3-4 sprigs fresh thyme
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Seasonal roasted vegetables, to serve
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½ cup walnuts (fresh if possible)
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2 garlic cloves
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Handful of flat leaf parsley
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¼ cup walnut oil
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¼ cup olive oil
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2 Tbsp crème fraiche
Venison
Walnut Pesto
Method
Step 1
Season each medallion with salt, freshly ground black pepper and toasted fennel seeds. Bring a pan to high heat, add oil and quickly pan fry the medallions for 3 minutes each side. Leave to rest for approximately 3-4 minutes out of the pan.
Step 2
To make pesto, in a food processor combine walnuts, garlic and parsley. With the motor running, drizzle in oils. Add crème fraîche.
Step 3
Serve medallions with seasonal vegetables of your choice, roasted with thyme sprigs, and serve walnut pesto on the side to drizzle over.
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