1 packet of Silver Fern Farms Venison Medallions
30 gram packet of Wild Fennel Co. venison seasoning
300 grams parsnips (peeled and diced)
500 grams baby carrots
100 grams crushed walnuts
200ml maple syrup
50 grams butter
olive oil, for cooking
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.