Venison with Mashed Parsnips
Venison with mashed parsnips is a recipe featuring fresh ingredients from the venison category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 knollensellerie
- 0.5 lemon (juice)
- Salt
- 150 ml Heavy Cream
- 30 g Butter
- freshly ground pepper
- freshly grated nutmeg
- 0.25 l game stock (glass)
- 20 ml cognac
- 1 lingonberry
- 0.125 l crème double
- 200 g chanterelles
- 80 g autumn trumpet mushrooms
- 1 tbsp shallot cubes
- 30 g Butter
- Salt
- Pepper
- freshly grated nutmeg
- 1 parsley sprig
- 12 venison medallions (each 60 g)
- 2 oil
- 20 g butter
- Salt
- Pepper
- 1 small knollensellerie
- oil (for frying)
Instructions
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1.
Wash, peel and chop the parsnip roots for the mash. Boil in salted water with lemon juice until tender. Remove with a slotted spoon and puree finely in a blender. Transfer to a pot, season with salt, pepper and nutmeg, stir in cream over low heat, then fold in butter.
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2.
Add game stock, cognac and lingonberries to a pot. Heat and reduce by half. Stir in crème double, simmer until creamy, then strain through a sieve.
-
3.
Clean chanterelles and autumn trumpet mushrooms, rinse briefly and drain. Sauté shallot cubes in hot butter until translucent, add the mushrooms and cook until liquid evaporates. Season with salt, pepper and nutmeg, stir in parsley.
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4.
Brown the venison medallions in hot oil with butter until pink. Season with salt and pepper, remove and keep warm.
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5.
For chips, peel the parsnip root and slice thinly with a mandoline. Cut 4 cm circles and fry in hot oil until crisp.
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6.
Plate the venison medallions on warmed plates with the mashed parsnips. Insert parsnip chips into the mash and scatter the mushrooms loosely over the medallions.
