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Venison Steaks on Parsnip Puree with Beetroot Relish

William Meppem

Venison Steaks on Parsnip Puree with Beetroot Relish recipe, brought to you by MiNDFOOD.

Venison Steaks on Parsnip Puree with Beetroot Relish

Serves 4

1 bunch beetroot with leaves

1 tbsp olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

½ tsp dried chilli flakes

1½ cups caster sugar

cup white wine vinegar

(or champagne vinegar or cider vinegar)

salt, to season

white pepper, to season

parsnip, trimmed, peeled, chopped

20g butter

300ml pure cream

2 tsp olive oil (extra)

8 small venison fillet steaks

beetroot leaf salad, to serve

1 To make beetroot relish, remove bulbs from beetroot. (Wash and dry leaves and refrigerate until required.) Trim, peel and grate 4 medium bulbs (650g). Heat oil in a saucepan over medium heat. Add onion and cook for 3 minutes or until soft. 
Add garlic and chilli. Cook for 1 minute. 
Add beetroot, sugar and vinegar. Stir until sugar dissolves and mixture comes to the boil. Simmer for 25 minutes or until beetroot softens and mixture thickens. Season with salt and white pepper. Spoon into a sterilised jar.

2 To make parsnip puree, put parsnip in a saucepan and cover with cold water. Put over high heat and bring to the boil. Reduce heat and simmer for 20 minutes or until parsnip is tender. Drain. Put parsnip in a food processor with butter and half of the cream. Pulse until a smooth puree forms, adding more cream as required. Season well with salt and white pepper.

3 Heat a chargrill or frying pan over medium heat. Add oil (extra). Season steaks with salt and pepper on both sides. Add 2 steaks to hot pan and cook for 
2–3 minutes on each side until medium-rare or cooked to your liking. Transfer 
to a plate and cover to keep warm. 
Cook remaining steaks.

4 Spoon parsnip puree onto serving plates. Top with 2 small steaks and beetroot relish. Serve with beetroot 
leaf salad.

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