Venison Medallions with Parsnip Cream, Baby Carrots, Walnuts and Maple Syrup
Spoil the resident meat-lovers with a tender and tantalising venison dish, perfectly complemented by the creaminess of parsnip.
Serves: 4
INGREDIENTS
1 packet of Silver Fern Farms Venison Medallions
30 gram packet of Wild Fennel Co. venison seasoning
300 grams parsnips (peeled and diced)
150ml cream
500 grams baby carrots
100 grams crushed walnuts
200ml maple syrup
50 grams butter
olive oil, for cooking
METHOD
Pre-heat oven to 200ºc.
Take the diced parsnip and place in a saucepan covered with water. Bring to the boil and cook until the parsnip is soft to touch. Drain with a fine sieve making sure to keep the cooking water. Place the parsnip in a blender, add the cream and butter and blend on a high speed until smooth.
If the purée is too thick, add a little of the cooking water and continue to blend until you have the desired consistency. Transfer to a small saucepan ready for reheating.
Drizzle some cooking oil on a deep roasting tray, add the baby carrots and place in the oven. Cook for 15mins ensuring you shake the tray every few minutes to prevent the carrots sticking.
Heat a non-stick frying pan. Rub the Wild Fennel Co. seasoning and a little oil into the Silver Fern Farms Venison Medallions and place in the pan. Caramelise on both sides of the medallions for 3–4 minutes. Remove and rest the meat for a further five minutes.
While the meat is resting, reheat the parsnip purée and then spoon a generous amount on the middle of your plate. Place the roasted carrots around the purée, top with the venison medallions, sprinkle with crushed walnuts and a heavy drizzle of maple syrup. Serves 4.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!