Black-olive-crumbed venison loin with parsnip purée and parsnip croquettes

Serves 4 Ingredients

For the parsnip purée 3 large parsnips, peeled and

cut into even-sized pieces 150ml chicken stock 2tbspn double cream For the parsnip croquettes 2 large parsnips, peeled

and chopped 3 medium potatoes,

peeled and chopped 1 egg yolk 100g plain flour 2 eggs, lightly beaten 100g fresh breadcrumbs For the red-wine reduction 1 shallot, chopped 1 sprig rosemary, finely

chopped 250ml red wine 300ml beef stock For the venison 100g fresh breadcrumbs 75g Parmesan, grated 1 sprig rosemary, chopped 500g venison loin 50g black olives, chopped To serve Steamed purple cauliflower,

broken into small florets Micro herbs

Method

Prepare the purée by steaming the parsnips and, once they’re completely tender, processing them with the chicken stock and cream until deliciously velvety. Transfer to a bowl and cover with clingfilm.

To make the croquettes, steam the potatoes and parsnips until tender. Again, place them in a processor (or use a stick blender) with the egg yolk and season the mixture well. Take three bowls and fill the first with the flour, the second with the beaten egg and the third with the breadcrumbs. Then, with floured hands, take spoonfuls of the parsnip mixture and roll them into golfball-sized balls. Roll gently in each bowl to coat them in flour, egg and breadcrumbs.

Add olive oil to a small saucepan and fry the shallot with the finely chopped rosemary until it just takes on colour. Add the wine, reduce by half, then add the stock and reduce by half again or a little further to reach the syrupy stage. Pass the reduction through a sieve.

Fry the croquettes in olive oil and butter until golden all over and keep warm in the pan.

For the venison, add the breadcrumbs, Parmesan and rosemary to a bowl and mix well to make the crust. Pan-fry the venison loin in olive oil to sear all over, which will only take a few minutes. Place it on a roasting tray and then press the black olives and breadcrumbs onto it. Scatter the remaining crumb mixture around it. Put the roasting tin under the grill for about five minutes, but do check, as the timing will depend on the thickness of the loin. Rest the meat well before carving it into slices.

To serve, spoon the warmed parsnip purée onto the plates before topping with slices of venison and parsnip croquettes, then scattering with the extra breadcrumbs and black olives. Finally, dot with the cauliflower florets and micro herbs and spoon over a little of the warmed red-wine reduction.