Farm-raised venison, also known as Cervena, is now readily available pre-cut in medallions, steaks and mince and will partner a plethora of flavours. However, its real bonus is the cooking time - it takes only a few minutes on a hot barbecue. This recipe will also work well with beef fillet steaks or lamb striploin cut into medallions.

Ingredients

• ¼ cup olive oil (extra virgin is ideal here)
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 teaspoon crushed fennel seeds
• Venison
• 4 farm-raised venison steaks or 8 farm-raised venison medallions
• 4-8 slices of pancetta or streaky bacon

Walnut and parsley pesto

• ½ cup walnuts, toasted if wished
• 2 cups parsley leaves
• 1 tablespoon chopped fennel leaves or ½-1 teaspoon dried fennel tips
• ½ teaspoon minced fresh garlic
• ½ cup oil

Method

1. Mix together the oil, garlic, thyme, oregano and fennel seeds with a good seasoning of pepper. Toss the venison medallions or steaks in the marinade, cover and refrigerate for 1-2 hours. (Alternatively marinate at room temperature for 20 minutes only).
2. Wrap one slice of the pancetta or bacon around each medallion and secure with a toothpick.
3. Heat a frying pan or the barbecue grill until very hot and cook the venison for 3-4 minutes on each side.
4. Rest venison for 5 minutes under a piece of foil before serving with barbecued vegetables and Walnut and Parsley Pesto.

Walnut and parsley pesto

1. Process the nuts in a food processor with the parsley, fennel and garlic until finely chopped. Add the oil slowly to make a thick, smooth paste. Season with salt and pepper.