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Spiced venison with pear chutney and sweet spicy parsnip chips

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 4
From Saturday Kitchen Best Bites

Method


  1. For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.

  2. Cook for 5-8 minutes until the pears have softened.

  3. Remove the pan from the heat and cool slightly. Set aside.

  4. For the venison, preheat the oven to 180C/350F/Gas 4.

  5. Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.

  6. Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.

  7. Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.

  8. 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.

  9. Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.

  10. Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.

  11. 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.)

  12. 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.

  13. 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.

  14. Drizzle the honey over the parsnips and mix well.

  15. 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.

Ingredients

For the pear chutney

  • 2 pears, peeled, cored and chopped
  • 1 granny smith apple, peeled, cored and chopped
  • ½ tsp grated ginger
  • ½ red onion, thinly sliced
  • 1 bay leaf
  • 1 star anise
  • 2.5cm/1in cinnamon stick
  • 5 cloves
  • 10 black peppercorns
  • salt, to taste
  • 75g/3oz dark brown sugar
  • 75ml/3fl oz cider vinegar
  • 50ml/2fl oz water

For the venison

  • 600g/1lb 5¼oz venison fillet, trimmed
  • 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, coarsely ground

For the parsnip chips

  • vegetable oil, for deep-frying
  • 4 small parsnips, peeled and cut lengthways into 4 pieces
  • 2 tbsp clear honey
  • pinch salt
  • 2 sprigs lemon thyme
  • crushed black pepper

To serve

  • 3-4 tbsp well-aged balsamic vinegar

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