By Rosie Jones, Homecook of the Year Finalist
Ingredients
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1 pack Silver Fern Farms Venison Roast
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Dried thyme, to season
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2 Tbsp butter
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Seasonal steamed vegetables, to serve
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2 Tbsp butter
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½ onion, diced
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1 cup red wine
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¼ cup red wine vinegar
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1 punnet fresh or frozen boysenberries
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⅓ cup sugar
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3 Tbsp fresh orange juice
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2 sprigs fresh thyme
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5 medium parsnips, peeled and sliced
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2 cups milk
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1 garlic clove
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2 sprigs thyme, fresh
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1 cup cream
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3.5oz butter
General
Boysenberry Sauce
Parsnip Puree
Method
Step 1
Remove Silver Fern Farms Venison Roast from the fridge and packaging and allow to bloom at room temperature for 10 minutes.Preheat oven to 428°F.
Step 2
Rub the Venison Roast with oil, season with salt and cracked pepper. Season with Thyme.
Step 3
Heat a frying pan to medium-high heat. Melt butter in pan and sear venison (2-3 minutes per side).
Step 4
Transfer venison to a roasting dish lined with baking paper, roast until done to your liking (16 minutes for rare).Remove meat from oven, cover loosely with foil and rest for 5 minutes.
Step 5
To make boysenberry sauce, return frying pan to a low heat. Add butter, and onions. Cook until soft.
Step 6
Add wine, vinegar, boysenberries, sugar, orange juice, and thyme. Simmer 10-15 minutes until the mixture has reduced by two-thirds.
Step 7
To make parsnip puree, put parsnips in a pot with milk, garlic and thyme, season with salt and pepper. Simmer until parsnips are very soft.Once soft, drain the milk and set it aside.
Step 8
Put parsnips in a blender, add cream, butter, and a dash of the milk. Blend until smooth.
Step 9
Carve the venison thinly, across the grain. Place parsnip puree on a plate, top with venison and boysenberry sauce. Serve with seasonal steamed vegetables.
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