Sileni Estates was invited to present the following dish at the New Zealand Food Shows in Christchurch, Wellington and Auckland in 2007.

 

This dish is an interesting take on a classic Italian pork dish and best of all it is a match made in heaven when served with Sileni's 'The Lodge' Chardonnay.

 

Enjoy!

Method
Preheat the oven to 180-190ﾺC.

 

Prepare the fennel by chopping off the fingers where they meet the bulb. Reserve the greenery for garnishing later. Take a small slice of the root end allowing you to peel off the thicker outer layer. Slice the bulb in half from top to bottom. Lay each half down on its flat side & cut into slices approx 5mm thick. 

 

Heat a thick bottomed pan until hot, carefully add oil & fennel. Do not stir straight away, allow the fennel to colour not burn.  Once browned add in the chopped garlic & stir. 

 

Add some chicken stock (approx 250mls) & cover closely with wet baking paper, allow to braise down slowly over a low heat and season.

 

Season the venison with sea salt & pepper, add a little olive oil & butter to a heated pan. Brown the venison on all sides & remove from the pan.  Wipe out the pan with a paper towel & place back on the heat.  Deglaze the pan with chicken stock & put the venison back in; add the milk, sage, lemon zest & a little juice. Return to the heat & bring the liquid up to heat, then place in the oven for approx 7 minutes. 

 

Take the venison out of the pan & allow to rest. Whilst the venison is resting, place the pan back on the stove & reduce the sauce until it starts to thicken. The sauce will look like it has curdled & split, however this is the result you want.

 

Place the braised fennel on the bottom of your plate/bowl.  Slice the rested venison & place into 3 or 4 slices per person on top of the fennel.  Spoon over the sauce & sprinkle with the chopped fennel garnish & lemon zest.

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