INGREDIENTS

INSTRUCTIONS

First make the parnsip pure: Boil the chopped parsnips until totally
soft, strain them through a colander and press to remove any excess
water. Heat the cream and butter then pure the parsnips with these in
a food processor, seson to taste and set aside.  Heat the groundnut
oil, season the venison then sear and brown on all  sides for 2
minutes. Pour off the oil and add the butter, colour  gently for a
further 2 minutes not allowing the butter to go past  golden brown.
Place into the preheated oven for a further 5 minutes  then remove the
venison from the pan and set aside in a warm place to  rest.  Add the
diced vegetables to the pan and caramelise for 2-3 minutes,  pour the
red wine and port into the pan and reduce by 2/3, add the  stock and
reduce by half then finish with the chocolate, salt and  plenty of
black pepper.  Carve the venison then serve on top of the parsnip pure
with the  sauce and garnish around.  Converted by MC_Buster.  Per
serving: 726 Calories (kcal); 62g Total Fat; (78% calories from  fat);
6g Protein; 33g Carbohydrate; 147mg Cholesterol; 404mg Sodium  Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0  Fruit;
12 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 600
Calories From Fat: 270
Total Fat: 30.8g
Cholesterol: 76.3mg
Sodium: 610.9mg
Potassium: 719.1mg
Carbohydrates: 72.9g
Fiber: 13.7g
Sugar: 4.6g
Protein: 10.7g