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Ingredients
350g diced venison haunch.
Butter and oil for frying.
Bunch of fresh fennel .
1 un-waxed lime.
1-2 tsp honey.
METHOD
1. Grate the lime peel, and squeeze the lime juice. Chop the fennel coarsely.
2. Heat the pan with butter and oil. Brown the chunks quickly over a high heat then draw the pan off the heat. Add lime zest and juice and swirl the pan to take up the brownings.
3. Add honey to taste, then toss in the fennel. Turn the venison in the sauce and fennel and serve at once.
350g diced venison haunch.
Butter and oil for frying.
Bunch of fresh fennel .
1 un-waxed lime.
1-2 tsp honey.
METHOD
1. Grate the lime peel, and squeeze the lime juice. Chop the fennel coarsely.
2. Heat the pan with butter and oil. Brown the chunks quickly over a high heat then draw the pan off the heat. Add lime zest and juice and swirl the pan to take up the brownings.
3. Add honey to taste, then toss in the fennel. Turn the venison in the sauce and fennel and serve at once.
