¼ cup olive oil
⅓ cup pomegranate juice
1 tbsp red-wine vinegar
1 tsp horseradish relish
2 tsp fennel seeds, toasted and ground
2 tsp coriander seeds, toasted and ground
1 tsp sea salt
1 tsp freshly ground black pepper
500g venison fillet
2 tbsp olive oil
3 baby fennel, shaved
2 cups mache leaves
4 celery stalks, julienne
½ cup mint leaves
½ cup parsley leaves
¼ cup fennel fronds
½ cup pomegranate seeds
Make dressing: Place oil, pomegranate juice, vinegar, and horseradish in a small bowl and whisk to combine. Set aside.
Place fennel seeds, coriander seeds, salt, and pepper in a small bowl and mix to combine. Sprinkle over venison and drizzle with olive oil. Let marinate for 1 hour in the fridge.
Heat a large, nonstick frying pan over high heat and cook venison for 2-3 minutes on each side. Remove from heat and let rest for 5 minutes before slicing.
Place baby fennel, mache, celery, mint, parsley, fennel fronds, and pomegranate seeds in a large bowl; drizzle with dressing; and gently toss to combine. Transfer to a serving platter and top with sliced venison.