Durham Ranch Venison Medallions with walnut pesto

Recipe by Chef Graham Brown


  • Venison
  • 6 venison medallions
  • sliced parma ham
  • olive oil
Walnut pesto
  • ½ cup walnuts
  • 1 large garlic clove
  • handful of fresh flat leaf parsley
  • ¼ cup walnut oil
  • ¼ cup good olive oil
  • 2 tspn cream or crème fraiche
Fennel rub
  • 1 tbsp toasted fennel seeds
  • 1 tsp flaky sea salt
  • 1 tbsp cracked white pepper
  • zest of 1 lemon
  • red, yellow and green pepper – one each, sliced into strips
  • courgette, sliced into strips
  • eggplant, sliced into strips, skin on
  • portobello mushrooms
  • olive oil
  • balsamic vinegar


  1. Toss the vegetables in olive oil and balsamic vinegar and allow to marinate for half an hour.
  2. To make the fennel rub, toast the fennel seeds and let them cool. Grind in a mortar and pestle with the salt and pepper then mix in the lemon zest.
  3. Wrap each medallion in a piece of parma ham as you would a steak. Brush with olive oil.
  4. Place three medallions on a wooden skewer, season with fennel rub and sear on a hot griddle or BBQ for 3-4 minutes per side. Set aside to rest.
  5. Sear the vegetables over the same hot griddle until just cooked. Keep warm
Walnut pesto
  1. In a food processor, combine the walnuts, garlic and flat leaf parsley.
  2. With the motor still running, drizzle in the walnut oil and olive oil.
  3. Finally, add the cream or crème fraiche.

To serve

Serve the venison medallions on their skewers on top of the chargrilled vegetables with the pesto on the side.