Pan Roasted Loin of Fallow Venison with Swiss Brown Mushroom and Fennel Ragout



  • 1kg loin of fallow venison denuded
  • 1 large fennel bulb chopped into long chunks
  • 2 large red onions diced
  • 700 gm Swiss brown mushrooms
  • 500 pls beef stock
  • 25 gm fenugreek
  • 4 cloves of garlic chopped finely
  • 1 can diced tomatoes
  • 1 bunch finely chopped parsley
  • 10 gm salt
  • 10 gm ground white pepper



  1. To make the ragout fry onions, garlic and fenugreek until soft. Add mushrooms and tomatoes, once soft add the beef stock and turned down to simmer.
  2. Take care not to reduce the sauce in the ragout too much as it’s the same sauce used to dress the venison loin.
  3. Portion the completely denuded venison loin into 4 equal parts.
  4. To roast the venison bring a frypan to high heat with a moderate amount of oil, season the loin with salt and pepper and colour on one side then turn over and place in the oven at 220ºC for 10-15 minutes or until cooked.

To Serve

To serve place a large spoon of the ragout on the plate and slice the venison thinly and place on top. Take a small amount of the sauce and pour over the dish.