Rosie’s Roast Venison with Parsnip Puree & Boysenberry Sauce

By Rosie Jones

Rosie’s Roast Venison with Parsnip Puree & Boysenberry Sauce Recipe

Rosie’s Roast Venison with Parsnip Puree & Boysenberry Sauce. Pair succulent venison with the sweetness of boysenberries and a creamy parsnip mash for a sophisticated dinner meal.

Serves 3-4

1 pack Silver Fern Farms Venison Roast 

dried thyme, to season

2 tbsp butter

seasonal vegetables, steamed, to serve

Parsnip Puree

5 medium parsnips, peeled and sliced

2 cups milk

1 garlic clove

2 sprigs fresh thyme

1 cup cream

110g butter

Boysenberry Sauce

2 tbsp butter

½ onion, diced

1 cup red wine

¼ cup red wine vinegar

1 punnet fresh or frozen boysenberries

⅓ cup sugar

3 tbsp fresh orange juice

2 sprigs fresh thyme 

Preheat oven to 220°C. Heat a frying pan. Season venison, sprinkle with thyme. Melt butter in a pan and sear venison (2-3 minutes per side). Transfer venison to a roasting dish lined with baking paper; roast until done to your liking (up to 14 minutes for rare).

To make parsnip puree, put parsnips in a pot with milk, garlic and thyme; season. Simmer until parsnips are very soft. Drain milk, reserve. Place parsnips in a blender; add cream, butter and a little reserved milk. Blend until smooth.

To make boysenberry sauce, return frying pan to a low heat. Add butter and sweat onions until soft. Add wine, vinegar, boysenberries, sugar, orange juice and thyme. Simmer 10-15 minutes until reduced by two-thirds.

Remove meat from oven; cover with foil and allow to rest for 10 minutes. Carve venison thinly across the grain. Place parsnip puree on a plate and top with venison and boysenberry sauce. Serve with seasonal steamed vegetables.


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