Venison Medallions with Parsnip Cream and Maple Syrup
By Dan Pearson, Wild Fennel Co.
- 1 pack of Silver Fern Farms Venison Medallions
- 15g Wild Fennel Co. venison seasoning (1/2 pack)
- 300g parsnips (peeled and diced)
- 150ml cream
- 500g baby carrots
- 100g crushed walnuts
- 200ml maple syrup
- 50g butter
- Oil for cooking
Pre-heat oven to 200ºc.
Take the diced parsnip and place in a saucepan covered with water. Bring to the boil and cook until the parsnip is soft to touch. Drain with a fine sieve making sure to keep the cooking water. Place the parsnip in a blender, add the cream and butter and blend on a high speed until smooth. If the purée is too thick, add a little of the cooking water and continue to blend until you have the desired consistency. Transfer to a small saucepan ready for reheating.
Drizzle some cooking oil on a deep roasting tray, add the baby carrots and place in the oven. Cook for 15mins ensuring you shake the tray every few minutes to prevent the carrots sticking.
Heat a non-stick frying pan. Rub the Wild Fennel Co. seasoning and a little oil into the Silver Fern Farms Venison Medallions and place in the pan. Caramelise on both sides of the medallions for 3-4mins. Remove and rest the meat for a further 5mins.
Whilst the meat is resting reheat the parsnip purée and then spoon a generous amount on the middle of your plates. Place the roasted carrots around the purée, top with the venison medallions, sprinkle with crushed walnuts and a heavy drizzle of maple syrup.
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