Serves 4


  • 800g venison loin

For the crust


• 1 tablespoon Dilmah Cinnamon Tea

• 2 oranges

• 1 tablespoon black peppercorns

• 1 tablespoon green peppercorns

• 1?2 tablespoon juniper berries


Preheat the oven to 100°C. With a citrus zester, remove the zest from the two oranges. Blanch twice in boiling water for 1 minute, each time using fresh water. Place the blanched zest onto a baking sheet and dry out in the oven for 1 hour. Using a mortar and pestle crush the tea, peppercorns, juniper and dried orange zest. Sieve the mixture, discarding the fine powder, retaining the coarse orange pepper mixture. Season each piece of venison with salt and then lightly coat each piece in the remaining spice mixture. Wrap each piece tightly in cling film and refrigerate overnight.

For the vegetables


• 280g fennel bulb

• 180g courgettes

• 3 tablespoons extra virgin olive oil

• Salt and pepper


Preheat the oven to 180°C. Cut the fennel bulb into small wedges. Transfer to a bowl with one- third of the oil, season with salt and pepper and mix together. Place the coated fennel on a baking tray and roast for 8 minutes. Meanwhile, cut the courgettes so that they are approximately 5cm long, then cut into quarters. Place in the bowl used for the fennel and add the rest of the oil and season with salt and pepper. Place the courgettes with the fennel and roast for another 8 minutes. Keep warm.

Parsnip puree

• 5 parsnips

• 200ml cream

• 100g butter

• Salt


Peel and cut the parsnips into quarters lengthwise. Remove the woody core. Transfer into a saucepan and cover with water. Season with a good pinch of salt. Bring to the boil and simmer until tender (approximately 10 minutes). In another saucepan add the butter and cream together. Bring to a boil and remove from the heat. When the parsnips are tender, strain off the water. Transfer parsnips into a food processor and add 1?2 the cream mixture. Start to process adding a little at a time the remaining cream mixture until a fine silky texture is achieved. Taste and adjust seasoning with salt only. Keep warm.



• 21?2 teaspoons Dilmah Cinnamon Tea

• 2 tablespoons oil

• 300ml jus


Preheat the oven to 180°C. Remove the venison from the refrigerator and unwrap. Heat the oil in a large frying pan until shimmering and seal the meat, two pieces at a time until an even browning is achieved on all sides. Roast until desired cooking temperature is reached. About 4-5 minutes for rare. Once cooked remove from the cooking tray and leave to rest in a warm place, on a plate, covered with aluminium foil. Add the meat juices to the jus and heat. Add the tea and infuse for 4 minutes then strain.


Spoon the parsnip puree onto serving plates. Use the back of a spoon to spread the puree in a line across the plate. Divide the roasted vegetables among the plates. Slice the meat on an angle into 3 or 4 slices per person and fan it out onto the plate. Finish with the sauce.