• 6 medium yellow finn potatoes
• 2 medium fennel bulbs, separate layers and remove tough, outer ones
• 1 large red onion, cut in 1/4" slices
• 3 Tbsps. olive oil
• salt, black pepper, white pepper
• 4 6 oz. each (at 1 1/2" thick) New Zealand Venison medallions, cut from loin or leg
• 2 oz. arugula or other bitter greens
• 4 oz. fresh cherries, steamed and pitted, or tart cherries, canned, drained
• 1 oz. Asiago cheese, shaved
 

• Preheat oven to 375°F.
• Peel 2 potatoes, halve, and place in a pot of salted water. Add 1 fennel bulb.
• Bring to a boil and simmer for 25 minutes. Drain and pass through a food mill, sieve or food processor. Season with salt and white pepper. Keep warm.
• Cut remaining potatoes into sixths. Cut remaining fennel into 1/4" pieces.
• Toss with red onions, 2 Tbsps. olive oil, salt and pepper. Place on sheet pan and bake for 30 minutes.
• When potato mixture is half done, heat 1 Tbsp. olive oil in large saute pan.
• Sear New Zealand Venison until browned, about 1 minute each side.
• Roast meat in oven for 10-12 minutes until medium rare. Let meat rest. Remove potato mixture from oven.
• Combine arugula and cherries in large bowl. Add potato mixture and toss with vinaigrette. To serve, spoon 2-3 Tbsps. of potato fennel puree onto plate, place warm salad next to it with medallions on top. Sprinkle cheese.

Vinaigrette:

• 1/2 tsp. ground cinnamon
• 1/2 tsp. fennel seed
• 2 pieces clove
• 6 Tbsps. olive oil
• 2 Tbsps. red wine vinegar
• 2 Tbsps. dried cherries, chopped
• salt and pepper

Using a piece of foil, toast cinnamon, fennel and cloves in 350° oven for @ 2-3 minutes. Remove and finely chop. Blend mixture with remaining ingredients. Let stand for at least 30 minutes.