Venison involtini with roasted fennel
Try Venison Involtini With Roasted Fennel from Shooting UK. Rich, hearty venison recipes that bring the flavours of the field to your kitchen table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Cooking tools:
- Blender
- Baking sheet
- Parchment paper
- Oven
- Butcher's twine
- Chef's knife
- Cutting board
Ingredients
- 1 bulb of fennel
- 220g red deer venison
- A few chilli flakes
- Flaky sea salt
- A few thyme leaves (or savoury leaves)
- A few leaves of basil
- A pinch or two of smoked paprika
- A little red onion, very finely diced
- 1 clove of garlic, sliced
- Herby breadcrumbs (made earlier, see below)
- Some butcher's string
- A couple of good knobs of butter
- Half a lemon
- Salt and pepper, to season '
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