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Venison with parsnip purée & a blueberry sauce
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500g parsnips, cut into chunks
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.
Typical values per serving: