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Pancetta-wrapped spiced venison
30 minutes, marinating time 20 minutes or overnight
6-8 minutes
4-6
![Pancetta-wrapped spiced venison](https://www.allysongofton.co.nz/content/recipes/3068.jpg?width=320&height=479&fit=bounds)
Farm-raised venison, also known as Cervena, is now readily available pre-cut in medallions, steaks and mince and will partner a plethora of flavours. However, its real bonus is the cooking time - it takes only a few minutes on a hot barbecue. This recipe will also work well with beef fillet steaks or lamb striploin cut into medallions.
Ingredients
- ¼ cup olive oil (extra virgin is ideal here)
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 teaspoon crushed fennel seeds
- Venison
- 4 farm-raised venison steaks or 8 farm-raised venison medallions
- 4-8 slices of pancetta or streaky bacon
Walnut and parsley pesto
- ½ cup walnuts, toasted if wished
- 2 cups parsley leaves
- 1 tablespoon chopped fennel leaves or ½-1 teaspoon dried fennel tips
- ½ teaspoon minced fresh garlic
- ½ cup oil
Method
- Mix together the oil, garlic, thyme, oregano and fennel seeds with a good seasoning of pepper. Toss the venison medallions or steaks in the marinade, cover and refrigerate for 1-2 hours. (Alternatively marinate at room temperature for 20 minutes only).
- Wrap one slice of the pancetta or bacon around each medallion and secure with a toothpick.
- Heat a frying pan or the barbecue grill until very hot and cook the venison for 3-4 minutes on each side.
- Rest venison for 5 minutes under a piece of foil before serving with barbecued vegetables and Walnut and Parsley Pesto.
Walnut and parsley pesto
- Process the nuts in a food processor with the parsley, fennel and garlic until finely chopped. Add the oil slowly to make a thick, smooth paste. Season with salt and pepper.
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