Like other meat, New Zealand Venison should not be eaten raw or undercooked during pregnancy or by people with weakened immune systems.

• 6 1/2oz (180g) piece of New Zealand Venison tenderloin
• Globe artichokes (simmered for 35 mins. in water, seasoned with thyme, lemon, olive oil, salt & pepper cut into 1/2 and remove the choke)
• large red peppers (skins blackened under a grill and peeled) halved and deseeded
• Eggplant (sliced lengthwise, seasoned with salt and pepper, olive oil and grilled)
• 2 spears of asparagus (boiled until tender, then cooled)
• 2 black olives, pitted
• 20 cloves of garlic, peeled roasted in olive oil
• 4 bay leaves
• 8 sprigs of thyme
• Colonna Classic olive oil
• Balsamic vinegar

Coriander Crust:

• 3 large cloves of garlic, finely chopped
• 2 tsp freshly ground coriander seeds
• 4 tbsp chopped Italian parsley
• 4 tbsp chopped fresh coriander
• 1 tbsp of salt
• ground white pepper
• combine all of the above

Parsley Jus:

7oz (200g) Italian parsley picked off the stalk

Parsley Jus:

Blanch in boiling water till tender. Refresh in ice water. Blend in kitchen whiz with a little New Zealand Venison stock and olive oil, season.

The cooking:

Preheat your oven to 425°F (220°C). Heat a pan with some olive oil. Roll each piece of New Zealand Venison in the coriander crust making sure it is completely covered. Seal in the hot oil on all sides, place in the oven, leave for 2 minutes depending on the thickness of your tenderloin. Leave the meat to rest in a warm spot on a wire rack for 3 minutes.

The Provencal vegetables:

Warm some olive oil in a pan, add all of the vegetable and herb ingredients, warm through for 10-15 minutes so that all of the flavours infuse into each other.

To serve:

Arrange equal portions of the vegetables onto hot plates. Slice each piece of New Zealand Venison into 3 pieces and arrange on top of the vegetables. Heat the parsley jus and drizzle around the meat. Complete with a drizzle of the Colonna olive oil and the balsamic vinegar.