Method

Serves 4-6

Pre-heat the oven to 200C.

Season the venison medallions with salt, pepper and thyme leaves. Heat a frying pan and when hot, add the oil and butter and allow to heat for 30 seconds.

Add medallions and sear quickly to brown on both sides. Remove and place in a small oven dish. Roast for 4-5 minutes immediately before serving.

Deglaze the frying pan with the beef jus while the venison is roasting and simmer for 2-3 minutes.

Meanwhile, to make the salad, place the pasta shapes in a large pan of well salted water and simmer until tender, but still al dente.

Drain well and toss with 2 tablespoons olive oil so the pasta does not stick together. Allow to cool.

Slice fennel and radishes with a mandolin so they are paper thin. Pick remaining mint leaves from their stalks and place in a serving bowl with the sliced radish and fennel, avocado and cooked pasta.

Make a dressing by mixing the pink peppercorns, lime juice and zest, the remaining olive oil, salt and pepper and toss this over the salad, folding carefully.

To serve, remove venison from the oven and place on a warmed but not heated plate. Pour the jus over each medallion and add a generous serving of the salad.

The salad in this recipe appears in The New Zealand Vegetable Cook Book.