INGREDIENTS

INSTRUCTIONS

Trim the venison steaks if necessary.  Heat 1 tablespoon of the oil in
a frying pan over a moderate heat,  add the shallots, thyme and meat
trimmings. Cook for 4-5 minutes  utnil the meat has browned.  Add the
Madeira or dry sherry to the pan and reduce its volume by  half. Add
the stock and repeat this process. Strain the liquid  through a sieve
into a clean saucepan and return to the heat.  Finally add the double
cream and reduce the sauce until it coats the  back of a spoon. Add
seasoning to taste. Remove from the heat.  Bring a saucepan of salted
water to the boil, add the parsnips and  cook until tender, this will
take approximately 7-8 minutes.  Drain the parsnips and mash them with
either a fork or a potato  masher. Mix the 2 tablespoons of olive oil
into the parsnip puree and  add seasoning to taste.  Cover the saucepan
with a lid to keep the parsnip puree warm.  Heat the remaining 1
tablespoon of oil in a frying pan. Season the  meat and place the
steaks in the pan. Cook them for 3-4 minutes on  each side or a little
longer if you prefer your meat well done.  Reheat the sauce for 1-2
minutes on a low heat.  Notes Serve the steaks with the puree and the
sauce.  Converted by MC_Buster.  NOTES : A rich flavoursome dish for a
special occasion or celebratory  dinner.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 610
Calories From Fat: 267
Total Fat: 30.2g
Cholesterol: 0mg
Sodium: 2727.7mg
Potassium: 1982.5mg
Carbohydrates: 72.7g
Fiber: 17.1g
Sugar: 31.7g
Protein: 21.1g