Pre-heat the oven to 180-190c.
Put the venison onto a plate and set to one side.
the fennel, chop off the fingers where they meet the bulb. Keep the
greenery for garnishing later. Take a small slice of the root end
allowing you to peel of the thicker outer layer. Slice the bulb in
1/2 from top to bottom. Lay each 1/2 down on its flat side and cut
into slices approx 5mm thick.
Heat a thick bottomed pan until bloody hot, carefully add oil
and fennel. Do not stir straight away, allow the fennel to colour
Once colour is achieved throw in the chopped garlic and
Add some chicken stock (approx 250mls) and cover with a
wet cartouche, allow to braise down slowly over a low heat,
checking for seasoning.
Season the venison with sea salt &
pepper, add a little olive oil and butter to a heated pan.
Colour the venison on all sides and take out of the pan, wipe
out the pan with a paper towel and place back on the heat.
Deglaze the pan with chicken stock and put the venison back in;
add the milk, sage, lemon zest and a little juice. Return to the
heat and bring the liquid up to heat then place in the oven for
approx 7 mins.
Take the venison out of the pan and allow to rest. Whilst
resting you can place the pan back on the stove and reduce the
sauce until it starts to thicken. The sauce will look like it has
curdled and split don't worry because it has! That's exactly what
Place the braised fennel on the bottom of your plate/bowl.
Slice the rested venison into 3 or 4 nice slices and place on top
of the fennel, spoon over the sauce and sprinkle over some chopped
fennel tops and any lemon zest that's left over.
Serve and enjoy!