Jess & Stella's Venison Tenderloin

with Fennel & Watercress

  • Serves: 4


Ingredients

Venison tenderloin

1 packet watercress

2 bulbs fennel

150ml cream

1500g butter

10 radishes, varied sizes but not too large

100g sugar

2 tbsp. white vinegar

4 sprigs thyme

Bottle Culley’s liquid smoke

½ Cup canola oil

Maldon salt

Black pepper

Micro greens

Method

1. Boil large pot of water seasoned with salt. Cut up fennel into cubes and place in pot once boiling and leave to cook for about 40 minutes.

2. Preheat oven to 180 degrees. Season venison tenderloin with salt and pepper. Drizzle Culley’s liquid smoke over the venison about a tablespoon per tenderloin and rub into the meat. Heat a pan on the stove until it is hot, add a few drops of oil and place in venison. Sear the meat all over will take about 5 minutes per tenderloin. Place tenderloins onto a baking tray and place into the preheated oven for 15 minutes. Reserve the juices from the meat and keep to one side. Remove tenderloins and allow to rest for at least 20 minutes before carving.

3. Wash watercress and place into a bowl. Prepare a bowl of ice water. Boil a jug of water and pour over the watercress for about 30 seconds then place watercress into the iced water to stop cooking. Squeeze out water and place into a blender and puree. Slowly add in oil to form emulsion. Season with salt and pepper to taste. 

4. Drain fennel and place into a bowl. Use a stick blender to puree. Add in about 2 tablespoons of butter and blend again and slowly add in cream to reach desired consistency. Pass through a sieve to ensure it is smooth. Season with salt and pepper to taste.

5. Slice the ends off the radishes and cut into quarters. In large pan on a high heat add the sugar, butter, vinegar, thyme and salt and pepper. When the butter is melted add in radishes and reduce to a low medium heat. Cover with tinfoil and let the radishes cook for 10-12min, stirring a few times throughout. Uncover pan and increase heat to brown off and caramelise the radishes.

6. Slice up venison tenderloin about 5 cm in thickness. Place fennel puree on plate and drizzle watercress emulsion over it. Put a piece of your venison on top and spoon on a small amount of the meat juice you have saved from earlier. Place watercress micro greens on top of venison. Place your radishes around the plate as desired.  

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This recipe has been supplied to TVNZ by the My Kitchen Rules contestants. TVNZ has not tested this recipe and results may differ from those expected.