Venison (Mouth Drawls), Parsnip Puree and a Red Wine Jus, Served with Spinach and Mash Potato

Mouthful to say! It is extravagant and rich! It is so so so so so etc etc tasty!

How did this meal start off?  It started off by me wanting a rack of lamb for a meal. I was planning to make a lovely herb crusted lamb. I was going to make it with mash potato (hence why mash potato ended up in the final dish) and a red wine jus (No you guessed wrong. It is just a coincidence that it ended up in the end dish). I knew it was going to be an expensive weekend buying a rack of lamb but I wanted to make a really nice quality meal, which may be similar to a restaurant style meal.

So I went to a generic supermarket, bought potatoes for the mash and then went to the meat aisle. This is where the story takes a dramatic turn for the worse. In my shock and horror, there was no racks of lamb in stock that day! I was devastated. I was distraught. I was in pieces on the verge of tears (well, I was a little annoyed). I panicked and didn’t know what to do. I frantically looked up and down the meat aisle a few times. After pacing up and down –  I thought sod it and chose the venison! The problem now was that I had venison but no recipe!

I came home and looked through recipe books and online, searching through pages and pages of uninspiring recipes (venison carpaccio did look amazing but wasn’t going to risk it this time)… THEN! I saw the perfect recipe on BBC which is what the recipe is based on. The recipe was

Venison with Herb Puree, Parsnip Puree, Spring Greens and a Red Wine Jus. I decided to omit the herb puree, change the recipe of the parsnip puree and red wine jus, substitute  the spring greens for spinach instead and add mash potato.  I then plodded to the supermarket again, bought the needed ingredients and came home.

A day or so later, after seeing friends, family, Alexander Palace and some Christmas shopping I made the meal.

The end result was perfect. It is so tasty, I could easily eat it everyday. It was one of those times where after the first bite I fell in love and the time and effort was so so so so etc etc worth it!

venison

Serves: 2
Prep Time : 30 minutes
Cooking Time: 30 minutes

Ingredients:

Venison:
2 venison steaks
5 tbsp olive oil
1 tsp crushed fennel seeds
Zest of 1 lemon
Salt and black pepper

Parsnip Puree:
2 parsnips, peeled and chopped
Double cream,
Salt and black pepper

Red Wine Jus:
2 tbsp butter
1 banana shallot, finely chopped
2 sprigs or thyme
2 sprigs of rosemary
1 glass of red wine
250ml beef stock
Black pepper

Mash Potato:
2 large potatoes, peeled and chopped up into chunks
Butter
Milk or double cream
Salt and Black pepper

Spinach:
Spinach
1 tbsp butter
2 garlic cloves, crushed

Method:

Venison:
Marinade the venison in the fennel, 3 tbsp olive oil and lemon zest for 30 minutes.
Season.
Heat the remaining olive oil in a frying pan.
Cook the venison 4 minutes on one side.
Flip over and cook the other side for 4 minutes.
Rest for 5 minutes.

Parsnip Puree:
Add parsnips to cold water in a pot.
Bring to the boil.
Simmer for 20 minutes
Blitz while slowly pouring  in double cream until you have a puree type consistency
Season and taste.
Heat up when needed, if made in advance.

Red Wine Jus:
In the pan you used the venison for, add a tbsp of butter.
Once the butter has melted, add the shallot, rosemary and thyme.
Add the wine.
Reduce the wine, until well reduced.
Add the chicken stock.
Season with pepper.
Reduce until three quarters of the stock has evaporated.
Sift the sauce, to remove the shallot, rosemary and thyme.
Add any juices from the rested venison.
Add another tbsp of butter, to make the sauce glossy.

Mash Potato:
Boil the kettle.
Add the potatoes and boiled water in a pot.
Simmer until the potatoes are soft and easy to mash.
Mash with butter and double cream (or milk).
Season and taste.

Spinach:
Melt the butter in a pan.
Add the garlic and cook for a minute.
Add the spinach and cook for a few minutes, until the spinach is wilted.

Serve!
Eat!
Enjoy!

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