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.
