Spiced Venison With Parsnip Puree And Parsley Oil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICED VENISON



Spiced Venison image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

1 pound venison
2 egg yolks
1 tablespoon Korean chile paste (available in Japanese grocery stores)
1/2 teaspoon salt
1/2 cup bread crumbs
1 tablespoon sesame seeds
1/4 teaspoon ginger powder
1 teaspoon sugar
1/2 teaspoon Korean chile powder
1/2 teaspoon white pepper
1 teaspoon nori seaweed
3 tablespoons olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
  • Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE, SAUCE POIVRADE



Roasted Venison Loin, Grains, Parsnip Puree, Sauce Poivrade image

Provided by Food Network

Categories     main-dish

Time P1DT3h13m

Yield 8

Number Of Ingredients 39

1 saddle of venison
1 bottle syrah red wine
1/4 cup red wine vinegar
1 large onion, peeled and diced
1 carrot, peeled and diced
2 stalks celery, diced
1 clove garlic
1 bunch thyme
1 bay leaf
1 teaspoon black peppercorns
6 juniper berries
1 tablespoon extra-virgin olive oil
1 cup sugar
Veal or beef stock, to cover
2 teaspoons heavy cream, optional
1 teaspoon olive oil
2 cups large-diced parsnip
1 teaspoon butter
1/4 cup heavy cream
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced shallots
1 cup mixed mustard greens, optional
2 tablespoons pumpkin soup
Salt and freshly ground black pepper
Grains, recipe follows
4 scant cups water
1 teaspoon salt
2 cups white quinoa, rinsed well
Extra-virgin olive oil
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cup farro
2/3 cup dry white wine
1/3 cup small-diced carrots
4 cups low salt chicken broth
Salt and freshly ground black pepper

Steps:

  • Debone the venison saddle by following the bones carefully. Trim the membrane and nerve from venison loin, and reserve the loin for roasting. Reserve the bones (chop them up) and trimmings for the sauce poivrade. Reserve the tenderloins for another use.
  • To make the sauce poivrade:
  • In a large bowl, combine the reserved chopped bones and trimmings, wine, vinegar, onion, carrot, celery, garlic, thyme, bay leaf, peppercorns, and juniper berries. Let the bones marinate for at least 24 hours.
  • Strain the marinade through a colander into a mixing bowl, reserving both the marinade and bones and vegetables. Let the marinade stand for about 5 minutes. Separate the bones from the vegetables.
  • Heat the olive oil in a saucepan over high heat. Add the bones from the marinade and cook until they've caramelized, about 10 minutes. Add the vegetables from the marinade. Cook to develop a nice brown color, another 10 minutes. Add sugar to the pan and let caramelize. Pour in the wine marinade and stir and scrape the pan drippings to deglaze. Boil and let reduce by two-thirds. Add enough veal stock to cover. Simmer for 25 to 30 minutes, skimming the surface often. Strain through a fine chinois into a saucepan. Simmer and skim. Let the sauce reduce until a coating consistency is achieved. If desired, add the cream to finish the sauce.
  • To make the roasted venison:
  • Preheat the oven to 450 degrees F.
  • In a large pan or roasting pan, heat the olive oil on medium heat. When hot, sear each side of the venison loin until a light color is achieved. Roast the venison for about 8 to 10 minutes. Let rest for about 5 minutes and slice into medallions.
  • To make the parsnip puree:
  • Boil the parsnip in boiling water until it's tender. Strain. Add the butter, cream, salt, and pepper. Puree in a food possessor.
  • To serve:
  • In a medium saute pan over medium-high heat, heat the olive oil and add the shallots. Stir and cook for 1 minute. Add the mustard greens, if using, along with 2 cups each of the cooked farro and quinoa. Stir to combine and heat through. Add the pumpkin soup to bind the mixture. Season with salt and pepper, to taste. Place the mixture in the individual molds and pack to tighten. Place the molds on each plate and push through to position in desired location.
  • Place 2 medallions of venison on each plate, along with the parsnip puree and grains. Add the released juices from the meat to the sauce poivrade and bring to a boil. Sauce the venison and serve.
  • Bring the water and salt to a boil in a large heavy-bottomed pot. Add the quinoa. Reduce the heat and simmer until the quinoa opens up revealing a little spiral and is soft and pleasant to chew, about 20 minutes. If there is any remaining liquid, drain it. Drizzle the quinoa with a few splashes of olive oil and set aside.
  • Melt the butter with the olive oil in a medium saucepan over medium heat. Add the shallots and saute for 1 minute. Add the farro and cook for 2 minutes to toast, and then add the wine. Simmer, stirring frequently, until almost all the liquid evaporates, about 5 minutes. Add the carrots and then the chicken broth, 1 cup at a time, stirring frequently and simmering until the liquid is absorbed and the farro is just tender, about 20 minutes. Season with salt and pepper, to taste. Set aside.

More about "spiced venison with parsnip puree and parsley oil recipes"

VENISON CARPACCIO RECIPE - GREAT BRITISH CHEFS
Marinade the venison loin overnight with the thyme, garlic, rosemary and a little olive oil. The next day rub off the aromats, season well and sear on a ferociously hot pan on all sides quickly. …
From greatbritishchefs.com


VENISON FILLET WITH PARSNIP PUREE - EAT SMARTER USA
Remove venison loin from oven and let rest briefly. Then cut across the grain into slices about 1/2 inch thick and season with fleur de sel and pepper. Wash beet leaves. Arrange meat with parsnip puree and roasted vegetables, sprinkle with …
From eatsmarter.com


TREACLE AND MARMITE MARINATED VENISON LOIN, PARSNIP PURéE, A HERB ...
Oct 3, 2020 Treacle and marmite marinated venison loin, parsnip purée, a herb crusted parsnip, parsley emulsion and a red wine, port and cranberry reduction Paul Brown. 3rd October 2020. …
From thestaffcanteen.com


VENISON STEAK WITH PARSNIP PUREE - TOM'S FEAST
1) Marinate the steaks in the olive oil, garlic, bay and pepper for a minimum of 2 hours. 2) Simmer the parsnips in the milk with the thyme and cinnamon until soft. 3) Put the parsnip into the …
From tomsfeast.com


GRAPHIC POWER - SEARED VENISON LOIN WITH A PARSNIP & PARSLEY …
Dec 1, 2022 Lets keep things simple for the start of the New Year with this recipe that has Venison (low in fat, high in protein) at its centre with seasonal sprouts and chestnuts. Our …
From dovecotepark.com


SPICED VENISON WITH PARSNIP PUREE AND PARSLEY OIL RECIPE - EAT YOUR …
Save this Spiced venison with parsnip puree and parsley oil recipe and more from Blue Ginger: East Meets West Cooking With Ming Tsai to your own online collection at EatYourBooks.com ...
From eatyourbooks.com


VENISON PARMENTIER WITH PARSNIP PURéE RECIPE | TASTE OF FRANCE
Oct 16, 2020 2 tablespoons olive oil; 675g parsnips; 675g potatoes; A little milk and butter; 1 bottle red wine; ½ tablespoon flour; Directions. 1 Dry off the meat with kitchen towel. 2 Heat …
From tasteoffrancemag.com


PAN ROAST LOIN OF ROE BUCK VENISON, WITH SPICED …
Apr 19, 2012 Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Pan Roast Loin of Roe …
From thestaffcanteen.com


JAMIE OLIVER SLOW COOKED VENISON STEW RECIPE
Nov 11, 2024 In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the venison chunks in batches, browning them on all sides. Remove the browned venison from …
From jamieolivereats.co.uk


RECIPES - VENISON LOIN WITH PARSNIP PUREE - BRYS ESTATE
Oct 27, 2021 Method for Parsnip Can be done ahead and reheated. Heat over to 400 degrees. Wrap garlic in foil and spray a bit of olive oil. Roast in the oven for about 15 minutes until nice and golden. Cut parsnips into 2” pieces and …
From brysestate.com


ROASTED VENISON LOIN, GRAINS, PARSNIP PUREE AND SAUCE …
This mouth-watering recipe is ready in just 3 hours and 3 minutes and the ingredients detailed below can serve up to 8 people.
From foodnetwork.co.uk


VENISON WITH SWEET AND SOUR PARSNIPS RECIPE - BBC FOOD
Add the parsnip ribbons, in batches if necessary, and boil for 5-10 minutes, or until tender. Remove from the poaching liquid, shake off any excess liquid, and set aside. Keep warm.
From bbc.co.uk


VENISON AND PARSNIP TAGINE WITH BUTTERED HERB COUSCOUS
Mar 14, 2016 For the tagine, heat a glug of oil in a large, deep casserole over a high heat. Add half the venison and fry for 5-6 minutes, turning, until browned. Remove to a plate using tongs or a slotted spoon, then repeat with the rest, …
From deliciousmagazine.co.uk


SPICED VENISON WITH PEAR CHUTNEY AND SWEET SPICY PARSNIP CHIPS
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 …
From constantcookbook.com


PAN ROASTED VENISON WITH RAS EL HANOUT, PARSNIP …
8 3-oz. venison tournedos (small filets cut from the tenderloin or Denver leg) Kosher salt Ras el Hanout spice blend (recipe follows) 1/2 tablespoons ground juniper berries 2 sprigs fresh thyme 1 clove fresh garlic 1 tablespoon butter. …
From newenglandcooks.com


SPICED VENISON WITH PEAR CHUTNEY AND SWEET SPICY …
Method for parsnip chips. Heat a fat fryer to 190°C. Place the parsnip chips into the fryer and cook for 3-4 minutes until golden and tender. Drain onto kitchen paper. Meanwhile, place the honey into a small saucepan and add the …
From farmison.com


SPICED VENISON WITH PARSNIP PUREE AND PARSLEY OIL RECIPES RECIPE
Steps: Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes.
From food-recipe.info


Related Search