NICHOLA FLETCHER'S RECIPE
© 2002 Nichola Fletcher

Quick-cooked venison with lime and fennel

Serves 2

Use this recipe for steaks, small roasts, or stir-fry

• 350g diced venison haunch
• Butter and oil for frying
• Bunch of fresh fennel
• 1 unwaxed lime
• 1-2 teaspoons honey

Grate the lime peel, and squeeze the lime juice. Chop the fennel coarsely. Heat the pan with butter & oil. Brown the chunks quickly over a high then draw the pan off the heat. Add lime zest and juice and swirl the pan to take up the brownings. Add honey to taste, then toss in the fennel. Turn the venison in the sauce and fennel and serve at once.