Spiced Venison with Parsnip Puree and Parsley Oil

Total Time:
55 min
Prep:
10 min
Cook:
45 min
Ingredients
  • PARSLEY OIL:
  • 1 cup flat-leaf parsley leaves
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups canola oil
  • PARSNIPS:
  • 4 cups peeled parsnips cut into 1-inch dice (about 1 1/2 pounds parsnips)
  • 5 garlic cloves, peeled
  • Salt
  • 1 tablespoon lychee honey or other honey
  • 4 tablespoons (1 1/2 sticks) unsalted butter
  • Freshly ground black pepper
  • VENISON:
  • 2 tablespoons ground fennel
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cardamom
  • 2 tablespoons freshly ground black pepper
  • 2 venison tenderloins (about 8 ounces each), membrane removed, frozen
  • Salt
  • 1 tablespoon canola oil
  • 4 tablespoons Parsley Oil
Directions
  • Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes. Transfer to the ice water. When cold, drain and squeeze the parsley well to remove as much water as possible. Transfer to a blender and add the salt and sugar. Start the machine, and add the oil in a thin, steady stream. Blend until the blender jar feels slightly warm, 3 to 5 minutes.

  • To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt. Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes. Drain, transfer to a food processor, and puree. Add the honey and butter and season with salt and pepper to taste. Pulse to blend. Keep warm.

  • To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix. Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly.

  • Heat a large skillet over high heat. Add the oil and swirl to coat the pan. Add the venison and sear it, turning once, about 8 minutes for medium-rare. Allow the meat to rest for 5 minutes, then slice into 6 pieces each.

  • PLATING: Divide the puree among 4 serving plates. Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve.


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