In this recipe we have used a beautiful piece of venison loin but if you prefer you could substitute this for a piece of pork fillet and the flavours would work just as well. The video shows how to cook the meat so we wont give you a detailed recipe for that!
PARSNIP PUREE
1 kilo parsnips
100g unsalted butter
200ml double cream
Peel, quarter and remove the cores from the parsnips and then finely slice.
Melt the butter in a heavy based pan and then sweat off the parsnips with a little salt. When they start to soften cover with the cream and place a parchment cartouche over the top. Cook gently for 7-8 minutes until tender and then mash or puree. Adjust the seasoning to taste.
SPICED PRUNES
250g pitted agen prunes
1 star anise
1/4 cinnamon stick
zest and juice of one small orange
125g caster sugar
250ml water
50ml rice wine vinegar
Combine all the ingredients except the prunes in a small pan and bring to a simmer. Pour over the prunes, cover with clingfilm and allow to macerate.
SLOE GIN SAUCE
10g whole juniper berries, lightly crushed
100ml sloe gin
250g True Foods Red wine jus
In a small dry saucepan toast the juniper berries over a medium heat until fragrant.
Add the sloe gin and reduce until syrupy.
Add the red wine jus and bring to a simmer. Turn off the heat, cover the pan with clingfilm and allow to infuse for an hour.
Pass through a fine sieve into a clean pan.
ASSEMBLY
This is a great recipe for a dinner party as everything except the meat can be cooked in advance.
The parsnip puree can be warmed in the microwave, the prunes can be at room temperature and the sauce can be warmed while carving the meat.
If you are having a strarter cook the meat before you serve and it can be properly resting while you enjoy your first course.
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