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Venison with Parsnip Puree

For Venison


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


parsnips 4 pc
whole milk 1100 ml
fresh thyme 2 sprigs
sea salt 2 tsp
olive oil 1 tbsp



port wine 125 ml
red wine 250 ml
beef stock 1 L


trimmed kale 150 g


halved blackberries 1 handful 
port wine 100 ml
red wine vinegar 100 ml
light brown sugar 80 g


  • 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




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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