The sweet tartness of the seeds, bursting with every mouthful, adds an exciting element to this fresh and delicious Venison, Fennel and Pomegranate Salad.
Venison, Fennel and Pomegranate Salad Recipe
Serves 4
Ingredients:
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
Pomegranate Dressing
¼ cup olive oil
⅓ cup pomegranate juice
1 tbsp red-wine vinegar
1 tsp horseradish relish
Method:
Make the pomegranate 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.
