Spiced Venison With Pear Chutney And Sweet Spicy Parsnip Chips
Immerse yourself in the vibrant flavors and aromas of this delectable dish that combines tender venison with a delightful pear chutney and crispy parsnip chips. The succulent meat is coated in a savory mustard-honey paste, fragrant with ginger, sesame seeds, and coriander seeds, then roasted to perfection. Paired with a sweet and tangy pear chutney and crunchy parsnip chips drizzled with a honey and balsamic vinegar glaze, each bite is a harmonious blend of rich, savory, and sweet notes. A sophisticated and satisfying meal that is sure to impress your guests and tantalize your taste buds.
— Constant Cookbook
Ingredients
- 2 pears
- 1 granny smith apple
- ½ tsp grated ginger
- ½ red onion
- 1 bay leaf
- 1 star anise
- 2.5cm/1in cinnamon
- 5 cloves
- 10 black peppercorns
- , to taste salt
- 75g/3oz dark brown sugar
- 75ml/3fl oz cider vinegar
- 50ml/2fl oz water
- 600g/1lb 5¼oz venison
- 1 tbsp vegetable oil
- 1 tbsp English mustard
- 1 tbsp clear honey
- 1 tbsp finely chopped fresh ginger
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp coriander seeds
- , for deep-frying vegetable oil
- 4 small parsnips
- 2 tbsp clear honey
- pinch salt
- 2 sprigs lemon
- crushed black pepper
- 3-4 tbsp well-aged balsamic vinegar
Instructions
- For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.
- Cook for 5-8 minutes until the pears have softened.
- Remove the pan from the heat and cool slightly. Set aside.
- For the venison, preheat the oven to 180C/350F/Gas 4.
- Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.
- Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.
- Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.
- Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste.
- Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.
- Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.
- For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
- Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.
- Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat.
- Drizzle the honey over the parsnips and mix well.
- To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
Comments
No comments found.