ROAST VENISON WITH PARSNIP PUREE & BOYSENBERRY SAUCE

ROSIE'S PLATE AWARD WINNING SILVER FERN FARMS RECIPE - the perfect LOCKDOWN MEAL

ROAST VENISON WITH PARSNIP PUREE & BOYSENBERRY SAUCE

This is the ultimate in winter comfort food, a tasty venison roast with creamy parsnip puree and boysenberry sauce

400g Venison Roast
Dried thyme, to season
2 tbsp butter
Seasonal vegetables steamed, to serve

Parsnip Puree
5 medium parsnips, peeled and sliced
2 cups milk
1 garlic clove
2 sprigs fresh thyme
1 cup cream
110g butter

Boysenberry Sauce

2 tbsp butter
½ onion, diced
1 cup red wine
¼ cup red wine vinegar
1 punnet fresh or frozen boysenberries
⅓ cup sugar
3 tbsp fresh orange juice
2 sprigs fresh thyme

Preheat oven to 220°C. Heat a frying pan. Season venison, sprinkle with thyme. Melt butter in a pan and sear venison (2-3 minutes per side). Transfer venison to a roasting dish lined with baking paper; roast until done to your liking (up to 14 minutes for rare).

To make parsnip puree, put parsnips in a pot with milk, garlic and thyme; season. Simmer until parsnips are very soft. Drain milk, reserve. Place parsnips in a blender; add cream, butter and a little reserved milk. Blend until smooth.

To make boysenberry sauce, return frying pan to a low heat. Add butter and sweat onions until soft. Add wine, vinegar, boysenberries, sugar, orange juice and thyme. Simmer 10-15 minutes until reduced by two-thirds.

Remove meat from oven; cover with foil and allow to rest for 10 minutes. Carve venison thinly across the grain. Place parsnip puree on a plate and top with venison and boysenberry sauce. Serve with seasonal steamed vegetables.

Serves 4-5
Total Cooking time 25 minutes

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