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Roast venison loin with parsnips, cardamom-scented quinoa and Medjool dates

Roast venison loin with parsnips, cardamom-scented quinoa and Medjool dates

Roast venison loin with parsnips, cardamom-scented quinoa and Medjool dates

  • Main
  • medium
  • 2
  • 1 hour 30 minutes

PT1H30M

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1
To prepare the Madeira sauce, heat the olive oil in a large saucepan over a medium heat. Once the oil is hot, add the shallots, garlic, thyme and bay leaf to the pan and sauté for approximately 2 minutes, or until the shallots are soft
  • 2 tbsp of olive oil
  • 6 shallots, finely chopped
  • 1/2 bulb of garlic, peeled and chopped
  • 3 sprigs of fresh thyme
  • 1 bay leaf
2
Add the mushrooms to the pan along with the the Madeira wine. Bring to the boil and reduce by two thirds
  • 750ml of Madeira
  • 10 button mushrooms, sliced
3
Add the chicken stock and reduce. Add the tomatoes and tarragon to the pan, bring back to the boil and simmer for 15 minutes
  • 1000ml of chicken stock
  • 2 tomatoes, halved and deseeded
  • 2 sprigs of fresh tarragon
4
Remove from the heat and skim the fat and impurities off the surface with a ladle
5
Pass the sauce through a sieve into a suitable container. Once cooled, store in the fridge
6
Preheat the oven to 170°C/gas mark 3. Place a roasting tray in the oven to warm
7
Cook the parsnips in salted boiling water for 15 minutes
  • 2 parsnips, peeled and quartered
  • salt
8
Place the parsnips in the hot roasting tray and add the olive oil. Cook the parsnips in the oven for 6–8 minutes, or until golden brown, turning them every 2 minutes
  • 2 tbsp of olive oil
9
Add the maple syrup and place back in the oven for a further 2 minutes. Keep warm until required
  • 1 tbsp of maple syrup
10
Place the quinoa in a saucepan and cover with the chicken stock. Add the garlic, cardamom pods and thyme and cook for approximately 10 minutes, or until tender
  • 100g of quinoa
  • 200ml of chicken stock
  • 1 garlic clove, peeled
  • 5 cardamom pods
  • 1 sprig of fresh thyme
11
To cook the venison, heat a frying pan until very hot and add the remaining olive oil. Season the venison loin with salt and pepper and place straight into the pan
  • 250g of loin of venison
  • salt
  • pepper
  • 2 tbsp of olive oil
12
Seal the venison on all sides until golden brown. Add the butter to the pan. Once it starts to foam, turn down the heat and cook for a further 2 minutes, continuously rolling the loin in the butter. For well-cooked venison, allow another 4–5 minutes. Remove from the pan and leave to rest
  • 25g of unsalted butter
13
While the venison is resting, finish the parsnips. Dice the baby carrot and cook until tender. Drain well, then add to the parsnips with the ginger, coriander and 2/3 of the chopped dates. Season to taste with salt and pepper, then mix well to combine
  • salt
  • black pepper
  • 1 baby carrot
  • 1 tsp root ginger, peeled and grated
  • 1 tsp coriander leaves, chopped
  • 4 Medjool dates, chopped
14
Gently reheat the quinoa and the sauce
15
Divide the warm quinoa onto plates. Carve the venison and lay on top of the quinoa, followed by the remaining chopped dates, parsnips and a good drizzle of sauce. Serve immediately
  • 2 Medjool dates, chopped

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Ingredients

Metric

Imperial

Roasted venison loin

Madeira sauce

Parsnip and Medjool dates

Cardamom-scented quinoa

To serve

  • 2 Medjool dates, chopped

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