Venison with sucked tomatoes & buffalo mozzarella

The term 'suck' comes from the air-drying process, where the veins of the tomato stand out.

Ingredients

4	Tomatoes
1 clove	Garlic
2 sprigs	Fresh thyme
1 can	Black Doris plum
1	Star anise pod
3 Tbsp	Balsamic vinegar
1 bunch	Rocket
100 g	Buffalo mozzarella
300 g	Venison

Directions

1. In a boiling saucepan of water, blanch the tomatoes for 25 seconds, then place into ice water.
2. Peel the tomatoes and make a deeper slit in the crosses cut on top. Slide in a slice of garlic and a sprig of thyme.
3. Place into a 100 degC oven for one-and-a-half hours until the tomatoes have shrunk. Drizzle with a little olive oil and salt.
4. Combine the black doris plums (stones removed), ground star anise and balsamic vinegar in a saucepan, reduce to a light sauce consistency and puree in a liquidiser.
5. In a hot saute pan, add a little high-heat oil, season the venison (trimmed and cut into medallions) and sear all over for 3-4 minutes.
6. To serve, smear a spoon of plum sauce on to a plate and top with venison.
7. Stand a tomato, a wedge of mozzarella and a scattering of baby rocket next to the venison.