Spiced venison with pear chutney and sweet spicy parsnip chips
Ingredients
For the pear chutney
- 2 pears, peeled, cored and chopped
- 1 granny smith apple, peeled, cored and chopped
- ½ tsp grated ginger
- ½ red onion, thinly sliced
- 1 bay leaf
- 1 star anise
- 2.5cm/1in cinnamon stick
- 5 cloves
- 10 black peppercorns
- salt, to taste
- 75g/3oz dark brown sugar
- 75ml/3fl oz cider vinegar
- 50ml/2fl oz water
For the venison
- 600g/1lb 5¼oz venison fillet, trimmed
- 1 tbsp vegetable oil
- 1 tbsp English mustard
- 1 tbsp clear honey
- 1 tbsp finely chopped fresh ginger
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tbsp coriander seeds, coarsely ground
For the parsnip chips
- vegetable oil, for deep-frying
- 4 small parsnips, peeled and cut lengthways into 4 pieces
- 2 tbsp clear honey
- pinch salt
- 2 sprigs lemon thyme
- crushed black pepper
To serve
- 3-4 tbsp well-aged balsamic vinegar
Method
For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.
Cook for 5-8 minutes until the pears have softened.
Remove the pan from the heat and cool slightly. Set aside.
For the venison, preheat the oven to 180C/350F/Gas 4.
Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.
Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.
Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.
Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste.
Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.
Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.
For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.
Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat.
Drizzle the honey over the parsnips and mix well.
To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.