Venison Saddle with Fennel, Cape Gooseberries and Spice Bread
- 2 Fennel bulb
- 200 grams Cape gooseberries
- 600 grams Venison fillet (trimmed, boneless)
- 2 tablespoons vegetable oil
- freshly ground peppers
- 1 teaspoon Tomato paste
- 150 milliliters dry Red wine
- 250 milliliters Game stock
- 1 tablespoon Pastry flour
- 1 tablespoon butter
- 2 tablespoons butter
- 2 sprigs thyme
- 150 grams Spice bread
Rinse the fennel, cut off 4 thin slices and set aside. Cut the remaining fennel lengthwise into 0.7 cm (approximately 1/4 inch) thick slices. Remove the husks from the cape gooseberries, rinse and halve.
Preheat the oven to 160°C (approximately 325°F).
For the meat: Rinse the meat, pat dry and sear on all sides in a hot pan in the oil. Season the meat with salt and pepper. Transfer to the oven and cook for 15-20 minutes, or until cooked to your liking.
For the pan sauce: Stir the tomato paste into the pan drippings, add the wine and stock and cook until reduced by half. Season with salt and pepper and strain. If a thicker sauce is desired, mix together the flour and 1 tablespoon butter, add to the stock and cook until thickened.
For the fennel: Lightly sauté the fennel in a hot skillet with the butter. Add the cape gooseberries and thyme and simmer, covered, for about 5 minutes, until soft over medium heat.
Slice the bread into thin strips.
Remove the meat from the oven, let rest briefly and cut into medallions.
Arrange the venison, fennel and cape gooseberries on warmed serving plates and serve garnished with one reserved slice of fennel and the bread slices.