Seared Venison Loin with a Parsnip & Parsley Mash, Sauteed Sprouts & Chestnuts and a Port Glaze

Lets keep things simple for the start of the New Year with this recipe that has Venison (low in fat, high in protein) at its centre with seasonal sprouts and chestnuts.  Our recipe below is perfect for 2 servings:

  • 2 Venison Loin Steaks
  • 2 or 3 Good Sized Parsnips
  • 1 Large White Potato
  • 1/2 Bunch of Flat Leaf Parsley
  • Milk
  • Oil
  • Butter
  • Salt & Black Pepper
  • 160g Sprouts
  • 90g Chestnuts
  • 1 Tbsp Red Currant Jelly
  • 1 Shallot
  • Thyme
  • Bayleaf
  • 200ml Red Wine
  • 300ml Beef Stock
Parsnip & Parsley Mash

  1. Peel the potato, cut into chunks and cook in salted simmering water until tender
  2. Peel the parsnips and add to the potato approx 5 minutes before the potato is cooked
  3. Drain potato and parsnip and allow to steam dry for 5 minutes
  4. Add back to pan with enough milk and a little oil to bring together to form as smooth a mash as possible (it won't be as smooth as if just using potato)
  5. Season with salt and black pepper
  6. Chop the flat leaf parsley, add to the mash and stir to combine
Red Wine Sauce
  1. Peel and slice the shallot
  2. Add to a suitably sized pan with 1 tbsp oil, thyme, bayleaf and a pinch of salt and pepper, to nicely caramelise the shallot
  3. Add 1 tbsp of red currant jelly and allow to melt slightly
  4. Add all the red wine, bring to the boil before lowering to a simmer, then reduce until a thin syrup consistency (try not to reduce to nothing)
  5. Add the beef stock, reduce by half then strain the sauce into a clean pan
  6. Reduce further to your preferred sauce consistency (our chef recommends you dip a clean spoon in to the sauce then draw a line with a clean finger on the back of the spoon, if the sauce doesn't return to fill the gap - then it's perfect!)
Sauteed Sprouts and Chestnuts
  1. Trim the root off the sprouts and peel off the first couple of outer leaves
  2. Part cook in boiling salted water and then refresh in cold water, before slicing the sprouts in half
  3. Add the sprouts to a frying pan or wok set at a high heat with 1 tbsp of oil and a knob of butter
  4. Sautee until golden in colour, then crumble cooked chestnuts into the pan to finish
Venison Loin Steaks
  1. Pre heat a suitable sized pan over a high heat with 1 tbsp of oil
  2. Season the steaks with salt and cracked black pepper
  3. Add both steaks to the pan and cook for 8-10 minutes, turning regularly, for a medium rare finish (cook a little longer if you prefer well done)
  4. With a couple of minutes left in the cooking time, add a few sprigs of thyme and a generous knob of butter
  5. Baste the steaks several times to give the Venison a wonderful finish
  6. Allow to rest for 5 minutes before serving
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