Seared Loin of Venison with redcurrant jus, parsnip puree and crisp beetrootDownload
Boil the parsnips & potatoes until soft, strain and puree in a blender until smooth, season with salt and pepper, set aside.
Slice the beetroot as thinly as possible, pass through flour and deep fry until crispy, strain and dry on kitchen papper season with salt.
Place redcurrant jelly, stock and redcurrants in a pan and heat, reduce by a third until starts to slightly thicken, season to taste
Place the venison on a board and season, heat a frying pan adding a little oil on a high heat, place the venison into the hot oil and cook for 4 minutes on each side basting occasionally with the oil, remove from pan and leave to rest for 2 minutes.
Spoon some of the parsnip puree onto a dinner plate, cut the venison diagonally and arrange on top of the puree, drizzle with the redcurrant jus, garnish with beetroot crisps and micro herbs, serve immediately
Whilst we endeavour the ensure the continued accuracy of all product, pricing and nutritional data at all times, we do not accept liability for any inaccuracies or incorrect information contained on this site. Please visit www.turner-price.co.uk/terms-and-conditions for full terms and conditions. If there is any doubt in your mind about the accuracy of the data contained on this page, please ensure you check the product packaging before serving and contact Turner Price immediately.