Wapiti Tenderloin Frybread Taco With Strawberry & Aleppo Pepper Relish - Cuisine Magazine - From New

Ingredients

• WAPITI TENDERLOIN
• 300g wapiti (or venison) tenderloin, trimmed of sinew
• 1 tablespoon olive oil, plus a little extra for frying
• FIRST-SEASON STRAWBERRY & ALEPPO PEPPER RELISH
• 450g strawberries, hulled, sliced
• 1½ tablespoons Aleppo chilli flakes
• ¾ cup sugar
• ¼ cup red wine vinegar
• 1 tablespoon balsamic vinegar
• ½ teaspoon salt
• SAUTÉED FENNEL & SILVERBEET
• 2 teaspoons butter
• 2 teaspoons olive oil
• 1 cup thinly sliced fennel bulb
• ¼ cup thinly sliced red onion
• 1 garlic clove, minced
• 6 cups roughly chopped silverbeet, stems removed
• pinch of salt and pepper
• TO ASSEMBLE THE TACOS
• 3 frybreads ( see recipe )