Roast Loin of Venison with Parsnip Puree, Savoy Cabbage and Blackberry Jus

24 Feb 2016

As spring approaches, Venison becomes a very popular and seasonal ingredient; it’s a fantastic ingredient, very versatile and also packed with flavour. It is lean, healthy and low in fat and a great alternative to other red meats.

As spring approaches, Venison becomes a very popular and seasonal ingredient; it’s a fantastic ingredient, very versatile and also packed with flavour. It is lean, healthy and low in fat and a great alternative to other red meats.

It is readily available to buy in Butchers and most Supermarkets and it makes those delicious meaty meals a little bit different! Our Recipe of The Month is: Roasted Loin of Venison with Parsnip Puree, Savoy Cabbage and Blackberry Jus. Perfect for the wintery nights and fantastic if you’re entertaining...

Ingredients for 4 Covers

  • 4 x 150g Loin of Venison
  • 1 x small Savoy Cabbage
  • 1 x Carrot
  • 12 x fresh Blackberries
  • 100g x Butter
  • 100ml x Red Wine Jus/Sauce
  • 200g x Parsnips (Peeled & core removed)
  • 100g x Potatoes (Peeled)
  • 10ml x Double Cream
  • 200ml x Milk

Method:

Venison

  • Seal the Venison Loins on both sides
  • Roast in the oven for 3-4 minutes each side with some Rosemary
  • Once cooked, leave to rest for 5 minutes

Savoy Cabbage

  • Julienne the Carrot and Cabbage
  • Blanch for 2 minutes in boiling Salted Water and drain
  • Sauté in a little Butter and season to taste

Parsnip Puree

  • Cut your Potatoes and Parsnips in to 1cm pieces
  • Place in to the Milk, bring to the boil and cook until soft (15 minutes) and strain
  • Add the Double Cream and heat until warm
  • Blend until smooth, season

To Serve

  • Place the Parsnip purèe in the middle of the plate
  • Place Savoy Cabbage on top of Parsnip purèe
  • Slice the Venison Loin and place on top
  • Add the Blackberries to the warm Jus
  • Pour Blackberries and jus around the Venison