Fennel Crusted Venison Loin with Braised Red Cabbage, Edamame and Plums

Steps

1. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion and first measure of fennel spice mix for 2 minutes until softened. Add all remaining braised red cabbage ingredients to pot. Stir to combine and reduce heat to low. Simmer, covered, for 15 minutes or until plum has broken down and cabbage is wilted. Stir occasionally to avoid cabbage sticking. Season to taste with salt and pepper, set aside and keep warm.
2. While cabbage cooks, pat venison dry with paper towels and cut into 2 even pieces. Rub a little olive oil into each piece and coat in second measure fennel spice mix. Heat a medium fry-pan on medium heat and cook venison for 2 minutes on each of all 4 sides for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan and wrap in foil to rest for 5 minutes, then slice thinly against the grain.
3. Wipe out pan and return to medium to high heat. Add butter, lemon zest and juice. When butter has melted toss edamame beans through for 1 minute, until heated through. Season to taste with salt and pepper. In a small bowl combine chopped plums with remaining fennel spice mix.
4. Divide braised cabbage and edamame between plates. Top with sliced venison and spoon over plums.