Venison with Parsnip Puree
- serving for 3-4
- 1.5-2 hours
- pan, oven, blender
For Venison
Ingredient
venison loin steaks 2 pc (6-8oz)
olive oil
salt & pepper
Cooking Ingredient
butter 30 g
crushed garlic 2 cloves
fresh thyme 5 sprigs
For Parsnip
Ingredient
parsnips 4 pc
whole milk 1100 ml
fresh thyme 2 sprigs
sea salt 2 tsp
olive oil 1 tbsp
Others
Sauce
port wine 125 ml
red wine 250 ml
beef stock 1 L
Vegetable
trimmed kale 150 g
Pickle
halved blackberries 1 handful
port wine 100 ml
red wine vinegar 100 ml
light brown sugar 80 g
Directions
Peel parsnips and mix the peel with oil and a pinch of salt
Dry out in low oven until crispy
Cut parsnips in to thin even pieces and simmer in milk with thyme and salt until very soft
Blitz into puree and season to taste
Reduce pickle port wine by half then add sugar and vinegar to boil then let cool
Mix the blackberries in the pickle and leave for 4 hours to overnight
Reduce sauce port and wine to almost a syrup than add stock simmer until by half or reaches glossy consistency
Bring venison to room temp then season with oil and salt
Heat pan until just smoking and sear the steaks all over
Reduce the heat then add butter, garlic and thyme
Baste the steaks for 2 mins then rest for 5-6 minutes to rare/medium rare
Cook kale in the hot steak pan
Serve venison with puree, sauce, pickle, crisp and kale
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman