Fennel-dusted Cervena venison medallions and cannellini beans
- 800 G Cervena Venison medallions
- 6 slices Parma ham cut in half lengthwise
- 8 bamboo skewers
- 12 medallions Cervena Venison Denver leg
- Fennel Crust
- 1 tbsp toasted fennel seed
- 1 tsp flaky sea salt
- 1 tbsp cracked white pepper
- 1 lemon zested
- Cannellini beans and mushrooms
- 4 portobello mushrooms
- 20 ml olive oil
- 1 x 400 g can of cannellini beans drained
- 1 x 400 g can of whole peeled tomatoes
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 1 cup of basil leaves shredded (or 1 Tbsp of basil pesto)
- 1 Tbsp olive oil
Wrap half a slice of ham around each Cervena venison medallion, thread three medallions onto two soaked bamboo skewers.
Toast the fennel seeds and let them cool. With a pestle and mortar, crush them together with the salt and pepper. Mix in the lemon zest.
Heat the olive oil in a heavy pan, sauté the onion and garlic until soft, add the beans and tomatoes; simmer for 5 to 10 minutes. Add basil and season with salt and pepper before serving.
Drizzle the olive oil onto the mushrooms, roast in the oven for 15 minutes at 180°c. Dust medallions with the fennel mixture and cook on a hot and well-oiled grill for 2 ½ minutes each side. Rest in a warm place. Serve on top of the mushrooms with the beans on the side.
Servings4
Prep Time20 minutes
Cooking Time20 minutes
INGREDIENTS
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Wrap half a slice of ham around each Cervena venison medallion, thread three medallions onto two soaked bamboo skewers. Toast the fennel seeds and let them cool. With a pestle and mortar, crush them together with the salt and pepper. Mix in the lemon zest. Heat the olive oil in a heavy pan, sauté the onion and garlic until soft, add the beans and tomatoes; simmer for 5 to 10 minutes. Add basil and season with salt and pepper before serving. Drizzle the olive oil onto the mushrooms, roast in the oven for 15 minutes at 180°c. Dust medallions with the fennel mixture and cook on a hot and well-oiled grill for 2 ½ minutes each side. Rest in a warm place. Serve on top of the mushrooms with the beans on the side. |
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