Pan-roasted saddle of venison with poached pear, parsnip puree and Madeira jus

For an impressive meal try David Massey's roast venison, paired with wine-poached pear and parsnips
By David Massey
Pan-roasted saddle of venison with poached pear, parsnip puree and Madeira jus
  • Rating:
  • Serves: 1
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 1 Comice pears, peeled and cored, stalk left on
  • 100 ml red wine
  • 2 tbsp sugar
  • 1 cinnamon sticks
  • 150 g saddle of venison steaks, trimmed
  • 1 pinches black pepper
  • 0.5 tbsp olive oil
  • 35 ml Madeira jus
  • 1 knob of butter
  • 2 parsnips, peeled
  • 250 ml vegetable oil, for frying
  • 2 tbsp cream
  • 1 sprig rosemary
  • 1 sprig thyme

Method

1. Place the prepared pear into a pan with the red wine, sugar, and cinnamon stick into a pan bring to the boil and simmer until the pear is soft, remove from the wine and let it drain, then set aside. 2. Preheat the oven to 200ÂșC/gas 6.


3. Season the venison with salt and freshly ground pepper and rub with the olive oil. Heat an ovenproof frying pan until hot, and in the venison and sear briefly. 4. Top the venison with either kitchen foil or butter paper and roast in the oven for 6 minutes, turning over halfway through.


5. Remove the venison from the pan and allow to rest. Add the Madeira jus and butter to the venison pan to scrape the sediment from the pan. 6. Boil the parsnips until tender; drain. Take one parsnip and cut into slithers lengthways. Heat the oil for deep-frying in a deep fat-fryer or wok and deep-fry the parsnip slivers until golden. Remove and drain on kitchen paper.


7. Place the other parsnip into a blender and blitz until smooth, add the cream and season with salt and freshly ground pepper. Gently warm the Madeira jus. 8. To serve, place the pear onto the plate, arrange the sliced venison in a fan by the pear, place a tablespoon of parsnip puree on top of each serving of venison, drizzle the jus around the plate and garnish with the rosemary and thyme and the deep-fried parsnip.

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