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    Venison with parsnip purée & a blueberry sauce

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    Venison with parsnip purée & a blueberry sauce

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

    Serves: 2

    Ingredients

    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
     

    Method

    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.

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