| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Sainsbury13, Sainsbury’s |
2 |
servings |
INGREDIENTS
| 300 |
g |
Venison steaks; (10oz) |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Shallots; finely chopped |
| 3 |
|
Sprigs fresh thyme |
| 50 |
ml |
Madeira or dry sherry; (2fl oz) |
| 1/2 |
|
284 ml; (10fl oz) tub fresh |
|
|
; beef stock |
| 100 |
ml |
Double cream; (3 1/2fl oz) |
|
|
Salt and freshly ground black pepper |
| 3 |
md |
Parsnips; peeled and roughly |
|
|
; chopped |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
PARSNIP PUREE
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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