- Serves: 4-6
- Cook Time: 1 hour 20 minutes
- Prep Time: 30 minutes
- Effort: medium
- 1 venison fillet, about 1-1½ kg in weight
- 6 tbsp pomegranate molasses, or honey
- 4 tbsp mixed peppercorns, crushed
- 2 tsp sea salt
- 2 tbsp light olive oil
For the dressing
- 1 tbsp pomegranate molasses, or honey
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
For the herb and chili salad
- 3 handfuls coriander, well picked
- 3 handfuls fresh flat leaf parsley, well picked
- 2 banana shallots, very finely chopped
- 2 green finger chillies, seeds removed and chopped
- 120 g green olives, pitted and roughly chopped.
For the harissa potatoes
- fluffy boiled potatoes, (skin on)
- olive oil
1. For the venison: preheat the oven to 180C/gas 4.
2. Using a pastry brush cover the fillet all over with the pomegranate molasses.
3. Mix the peppercorns and salt and then roll the fillet in the peppercorns so that it is evenly coated.
4. Heat a large frying pan, add the oil and then seal the meat on all sides. Place in a roasting tin and cook for about 1 hour. You will need to cook it for 15 minutes per 450g plus 15 minutes for medium. Allow the meat to rest for at least 10 minutes.
5. For the dressing: whisk the pomegranate molasses and lemon juice together in a small bowl. Season generously with salt and black pepper and then slowly whisk in the oil to form a smooth emulsion. This can be done a day ahead.
6. Preheat the oven to 200C/gas 6.
7. For the harissa potatoes: slice the boiled potatoes and toss with the harissa, olive oil, salt and pepper. Roast in the oven, turning once during cooking until crisp.
8. Just before serving put all the salad ingredients in a large bowl and toss with two-thirds of the dressing.
9. To serve: place a good spoonful of the salad in the centre of each serving plate or on one large platter, then cut the venison into thick slices and pile on top. Finish by drizzling the remaining dressing around the plate.
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