Spiced Venison With Parsnip Puree And Parsley Oil
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt1 tsp
Sugar1 tbsp
Canola Oil4 tbsps
Unsalted Butter (1 1/2 sticks)2 tbsps
Ground Black Pepper (freshly)2 tbsps
Fennel (ground)2 tbsps
Ground Coriander1 tbsp
Ground CardamomDirections:
1
Bring a large quantity of salted water to a boil
2
Fill another bowl with water and add ice
3
Add the parsley to the boiling water and blanch until softened, about 2 minutes
4
Transfer to the ice water
5
When cold, drain and squeeze the parsley well to remove as much water as possible
6
Transfer to a blender and add the salt and sugar
7
Start the machine, and add the oil in a thin, steady stream
8
Blend until the blender jar feels slightly warm, 3 to 5 minutes
9
To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt
10
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
11
Drain, transfer to a food processor, and puree
12
Add the honey and butter and season with salt and pepper to taste
13
Pulse to blend
14
Keep warm
15
To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix
16
Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly
17
Heat a large skillet over high heat
18
Add the oil and swirl to coat the pan
19
Add the venison and sear it, turning once, about 8 minutes for medium-rare
20
Allow the meat to rest for 5 minutes, then slice into 6 pieces each
21
PLATING: Divide the puree among 4 serving plates
22
Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve