Spiced venison with pear chutney and sweet spicy parsnip chips

Ingredients:

For the pear chutney
2 pears, peeled, cored and chopped
1 granny smith apple, peeled, cored and chopped
½ tsp grated ginger
½ red onion, thinly sliced
1 bay leaf
1 star anise
2.5cm/1in cinnamon stick
5 cloves
10 black peppercorns
salt, to taste
75g/3oz dark brown sugar
75ml/3fl oz cider vinegar
50ml/2fl oz water
For the venison
600g/1lb 5¼oz venison fillet, trimmed
1 tbsp vegetable oil
1 tbsp English mustard
1 tbsp clear honey
1 tbsp finely chopped fresh ginger
1 tbsp black sesame seeds
1 tbsp white sesame seeds
1 tbsp coriander seeds, coarsely ground
For the parsnip chips
vegetable oil, for deep-frying
4 small parsnips, peeled and cut lengthways into 4 pieces
2 tbsp clear honey
pinch salt
2 sprigs lemon thyme
crushed black pepper
To serve
3-4 tbsp well-aged balsamic vinegar

Preparation:

1 For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.
2 Cook for 5-8 minutes until the pears have softened.
3 Remove the pan from the heat and cool slightly. Set aside.
4 For the venison, preheat the oven to 180C/350F/Gas 4.
5 Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.
6 Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.
7 Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.
8 Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste.
9 Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.
10 Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.
11 For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
12 Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.
13 Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat.
14 Drizzle the honey over the parsnips and mix well.
15 To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.

---

Home |  Advanced Search
Comment mail to:

---