Recipe courtesy of Ming Tsai
Episode: Venison Show
Save Recipe Print
Total:
55 min
Prep:
10 min
Cook:
45 min

Ingredients

PARSLEY OIL:
PARSNIPS:
VENISON:

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Brown Sugar Spiced Salmon

Recipe courtesy of Katie Lee

Moroccan Spiced Chickpea Soup

Recipe courtesy of Dave Lieberman

Spiced Potato-stuffed Pastries: Samosas

Recipe courtesy of Shoba Narayan|Michelle Greenwald

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Spiced Venison

Recipe courtesy of Susur Lee

Spiced Rubbed Venison Chop with Cranberry Poha Chutney

Recipe courtesy of James Babian

Spiced Rubbed Venison Chop with Cranberry Poha Chutney

Recipe courtesy of James Babian

Venison Pastry

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Browse Reviews By Keyword

          Latest Stories