Venison and parsnip roast


Recipe Categories : | Venison |

Ingredients :

  • 1 loin of venison ~ about 3 - 4 lb - trimmed of all sinew & fat
  • 3 cloves of garlic
  • 10 shallots
  • ¼ bottle of port
  • ¼ bottle of red wine
  • roughly chopped vegetables: 2 large carrots, 2 large onions, 2 sticks of celery
  • 3 pints of good game stock
  • 1 medium aubergine
  • 1 lb parsnips
  • 2 cloves
  • small bunch of thyme
  • 2 lb mixed frozen berries
  • chervil for garnish

Preparation and Cooking Instructions

  1. Marinade the venison with the olive oil, 2 garlic cloves, some of the thyme and the 2 cloves overnight.
  2. Roast the bones for 40 - 50 minutes or until brown, place in a large pan and cover with water along with half of the roughly chopped vegetables. Bring to the boil and simmer until reduced by ¾ . Strain all the bones and vegetables and discard.
  3. Allow the remaining stock to cool and chill overnight. Remove any fat that may form overnight. The stock should be clear.
  4. Add together the stock, red wine and the port, and half of the mixed berries.
  5. Reduce them down to a thick sauce with a silky shine. This can then be stored in the fridge until it is required.
  6. Thinly slice the aubergine and deep fry until crisp.
  7. Roast the parsnips gently until soft. Allow to cool, then blend in a food processor until smooth.
  8. Cut the loin into 2 oz pieces and season with sea salt and fresh ground pepper.
  9. Preheat a thick-bottomed frying pan, add a small amount of oil. Quickly seal the medallions until brown, usually 3-4 minutes on each side or until pink inside. Set aside in a warm place until you are ready to serve.
  10. At the same time assemble the aubergine chips and parsnip puree into a gateau. Your parsnip puree can be warmed in the microwave. Use four aubergine chips and 1 tablespoon of parsnip puree per layer.
  11. Bring the sauce to the boil and allow to simmer gently.
  12. Take a large pre-warmed plate and place your gateau in the centre, arranging the three medallions at equal intervals around the plate, with a roasted shallot on top of each medallion.
  13. Finally add 2 tablespoons of the remaining berries to the sauce, reboil and spoon the sauce over fillets. Garnish each fillet with a sprig of chervil and serve.