Dermot Bannon serves up a delicious venison main.


  • 4 (200g each) loins of venison
  • 6 parsnips (peeled and chopped)
  • 2 rooster potatoes (peeled and chopped)
  • 200 ml cream
  • 1 large fresh beetroot
  • for the redcurrant jus:
  • 50 g redcurrant jelly
  • 200 ml beef stock
  • 50 g fresh redcurrants
  • salt and pepper


  • For the Parsnip Purée:
  • Oil the parsnips and potatoes until soft. Strain and purée them in a blender until smooth. Season with salt and pepper and set aside.
  • For the Crisp Beetroot:
  • Slice the beetroot as thinly as possible. Dust with flour and place in a deep fat fryer until crispy. Strain the crisps on kitchen paper and season with salt.
  • For the Redcurrant Jus:
  • In a saucepan, place the redcurrant jelly, stock and redcurrants over a medium to high heat and reduce by a third. Season to taste with salt and pepper.
  • For the Venison:
  • Season the venison with salt and pepper and pan fry in a little olive oil over a high heat for about four minutes on each side. Rest the meat for 2-3 minutes in a warm place.
  • To Serve:
  • Spoon some parsnip puree onto a serving dish and place the venison slices on top. Drizzle generously with the redcurrant jus. Garnish with a few beetroot crisps on the side and serve immediately.

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