Venison with Strawberry Glaze

Ingredients

• 4 x 200g venison fillets or equivalent
• 1 radicchio lettuce
• ¼ cup ground pistachio
• 8-16 large strawberries
• 2 tablespoon of olive oil
• 6 ripe strawberries for smashing
• 1 tsp brown sugar
• salt & pepper for seasoning

Method:

In a metal mixing bowl smash ripe strawberries, sugar and add 1 tablespoon of oil. Combine to make a marinade. Place in venison strips and coat.

Heat a fan forced oven to 200c. In a heavy based fry pan place remaining oil.

Brown venison 1 - 2 minutes either side. Remove and place in a baking tray. Cover with foil and place in preheated oven for 20 minutes or until venison is cooked rare. Heat to a moderate temperature.  Quarter the radicchio and flash cook in pan until wilted and edges are browned. Remove from heat. Pan fry strawberries until brown both sides and remove.

To plate - slice venison into 1.5cm thick rounds.  Place wilted radicchio and strawberries on your plate. Arrange venison slices over radicchio. Deglaze your pan with a small amount (2 tablespoons) of water and pour jus over venison. Sprinkle with ground pistachio.