FOR COOLER DAYS

Roast Venison with Parsnip Purée & Boysenberry Sauce

Serves 3-4

1 pack Silver Fern Farms Venison

Roast

Dried thyme, to season

2 tbsp butter

Seasonal vegetables, steamed, to

serve

PARSNIP PURÉE

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

Remove the Silver Fern Farms Venison Roast from the fridge and packaging, and set aside to bloom for 10 minutes. 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).

For parsnip purée, 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. For 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.