Grilled Game Meat with Apple & Fennel Salad & Jason's Hill Merlot

Serves: 4 | Prep Time: 20 minutes Cook | Time: 10 to 15 minutes | Resting Time: 5 minutes

Ingredients for the Grilled Game Meat:

• 800 g game meat steaks (venison, springbok, kudu, or similar)
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 1 tbsp fresh rosemary or thyme, finely chopped
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 lemon (optional)

Ingredients for the Apple and Fennel Salad

• 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
• 2 crisp apples (Granny Smith or Pink Lady), thinly sliced
• 1/2 small red onion, very thinly sliced
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp honey or maple syrup
• Salt and freshly ground black pepper, to taste
• Optional: a handful of toasted walnuts or pecans

Instructions

1. Prepare the Game Meat

Pat the game meat dry with paper towel. In a small bowl, mix the olive oil, garlic, rosemary (or thyme), smoked paprika, salt, and pepper. Rub the marinade evenly over the meat. Cover and allow to marinate for at least 15 minutes at room temperature (or up to 2 hours in the fridge).

2. Make the Apple and Fennel Salad

Place the sliced fennel, apples, and red onion in a large bowl. In a small jug, whisk together the lemon juice, olive oil, honey, salt, and pepper. Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning. Set aside to lightly marinate while you grill the meat.

3. Grill the Meat

Heat a grill pan or braai to high heat. Grill the game meat for 3 to 4 minutes per side for medium-rare, or longer if preferred. Remove from heat, drizzle with lemon juice if using, and let rest for 5 minutes before slicing.

4. Serve

Arrange the sliced meat alongside the salad and garnish with the reserved fennel fronds.