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