Venison with parsnip purée & a blueberry sauce


500g parsnips, cut into chunks
25g butter
1 tbsp Cooks’ Ingredients Scented Thyme, chopped
2 tbsp oil
1 shallot, finely chopped
1 clove garlic, crushed
100ml red wine
150g essential Waitrose Blueberries
1 beef stock cube
1 pack 2 New Zealand venison steaks


1. Cook the parsnips in boiling water for 15 minutes or until tender, drain and mash with the butter, thyme and seasoning.

2. Meanwhile, heat 1 tbsp oil in a frying pan and fry the shallot and garlic for 1-2 minutes. Add the wine and blueberries and cook until reduced by half. Dissolve the stock cube in 150ml boiling water and add to the pan. Cook for 5 minutes, then season.

3. Heat the remaining oil in a separate frying pan and fry the venison for 6-8 minutes for medium. Serve the venison on top of the mash and drizzle over the sauce.

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2,522kJ
Fat 30.9g
Saturated Fat 9.5g
Carbohydrate 41.3g
Sugars 20.7g
Protein 39.8g
Salt 1.9g
Fibre 13.4g

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