Fennel-cured venison with Parmesan and hazelnuts

Fennel-cured venison with Parmesan and hazelnuts

By
From
Nathan Outlaw's Home Kitchen
Serves
6
Photographer
David Loftus

I’m obsessed with curing things – I find it brings out the best in leaner meats. You need to think ahead with this recipe although it’s quick to put together once the meat is cured. Here I’ve used loin of venison, but you can prepare it with beef fillet if you like. It’s a great dish for a buffet.

Ingredients

Quantity Ingredient

For the venison

Quantity Ingredient
6 teaspoons fennel seeds
800g venison loin, trimmed of all skin and sinew
400g sea salt
500g soft light brown sugar

For the dressing

Quantity Ingredient
75ml white wine vinegar
1 teaspoons english mustard
2 small shallots, peeled and finely diced
200ml light olive oil
sea salt
freshly ground black pepper

To finish

Quantity Ingredient
100g parmesan
2 handfuls watercress, leaves picked
120g blanched hazelnuts, roughly chopped

Method

  1. Toast the fennel seeds in a dry pan over a medium heat for a few minutes then tip onto a plate and allow to cool slightly.
  2. Lay the prepared venison on a board. Mix half of the toasted seeds with the salt and sugar. Rub this cure all over the loin to coat evenly. Wrap the venison well in cling film and leave to cure in the fridge for 2 days.
  3. When the time is up, wash off the cure and pat the venison dry. Sprinkle with the remaining toasted fennel seeds and season with a good grinding of pepper. Wrap tightly in cling film and refrigerate until needed. The venison will be fine in the fridge for up to 5 days.
  4. To make the dressing, mix together the wine vinegar, mustard and shallots. Whisk in the olive oil and season with a little salt and pepper. Leave to one side.
  5. To serve, remove the cling film from the venison and slice the meat thinly. Arrange the venison slices on a platter or individual plates. Shave the Parmesan over the meat and scatter the watercress leaves on top. Spoon on the dressing and finish with the chopped hazelnuts.
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