Method
Serves 6
Pre-heat the oven to 200C.
Smother the surface of the venison with the chopped thyme, salt
and pepper.
Heat the olive oil in a frying pan and brown the meat on all
sides.
Remove the meat and place in an oven roasting pan.
Put the chopped onion into the pan with the remaining juices,
and gently cook until soft.
Add the red wine and olives, allow the juices to and wine to
bubble up while stirring, then tip the contents of the frying pan
over the venison in the roasting pan.
Place this in the oven and cook for about 10-20 minutes,
depending on the thickness of the meat.
Remove and allow to rest for 5-10 minutes before slicing. Reduce
the pan juices, add the balsamic drizzle, heat well and spoon this
over the sliced venison.
Lauraine says
You can roast the venison in the piece and slice into 1 cm to 2
cm medallions. The olives and balsamic drizzle finish the dish
beautifully, adding lovely savoury and sweet flavours.
Wine match: Farmgate Hawkes Bay 2006 Merlot Cabernet.