Spiced Venison With Parsnip Puree And Parsley Oil Recipes
SPICED VENISON
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
- Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.
SPICED PARSNIP SOUP
Like soup? Want a winter warmer? Comfort food that is quick easy and filling? Love the taste of the good ole underated parsnip? If you answered yes to all 4 questions...... then this is the soup for you!
Provided by Tisme
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.
- Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan).
- Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
- Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
- Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.
- Season with salt and pepper (optional).
- Serve sprinkled with parsley.
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