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Roasted venison with plum compote

Tony Tobin from Good Food Live
Tasty venison parcels are served with a spiced plum compote in Tony Tobin's simple but flavourful recipe

Roasted venison with plum compote

Method

1. Place the plums, red wine, vanilla, fennel, star anise, orange zest, sugar and vinegar in a heavy-based saucepan.

2. Bring to the boil and simmer until the mixture becomes thick and sticky. Set aside to cool.

3. Preheat the oven to 220ºC/gas 7. Season the venison with salt and freshly ground pepper. Wrap each venison fillet in a slice of Parma ham.

4. Heat the olive oil in a heavy-based frying pan. Add the venison parcels and fry until golden brown on both sides.

5. Transfer the venison to a roasting tin. Roast in the oven for 3-4 minutes. Set aside to rest, keeping warm.

6. Serve the venison with plum compote, grilled potatoes and buttered spinach.

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Serves: 2

Prep: 20 min
Cook: 15 min

Ingredients
2 venison fillets, each 400g
salt and fresh ground black pepper
4 slices of Parma ham
2 tbsp Olive oil

For the plum compote:

450g Victoria plums, stoned
300ml Red wine
1 vanilla pod, cut in half lengthways
1 tsp ground fennel seeds
1 Star anise
grated zest of 1 orange
4 tbsp dark brown sugar
100ml red wine vinegar