• 6 loin of venison loin (180g each)
  • 4 large parsnips (peeled and chopped)
  • 200 ml milk
  • 100 g butter
  • 18 baby carrots (peeled)
  • 250 ml chicken stock
  • 500 ml venison stock
  • 1 tsp cracked pepper
  • 2 tblsp brandy


  • First make the parsnip puree by putting the parsnips in a pot with the milk and butter, and seasoning. Bring to a boil and simmer for about 20 minutes or until the parsnips are soft. Then place everything in a food processor and blend until it has a smooth consistency. Set aside in a warm place.
  • Cook the carrot in the chicken stock until they are tender and still have a bit. Drain and keep warm until service.
  • To make the sauce, place the venison stock in a small pot and reduce until it has reduced by about two thirds and has a sauce consistency. Add the pepper and brandy, strain and set aside until service.
  • Season the venison in an ovenproof hot pan and seal on all sides. Transfer to a hot oven 180°C, for about 5 minutes (this is for medium rare, leave a little longer for medium or well done) Remove the meat from the oven and leave to rest for about 3-4 minutes.
  • To serve, put some parsnip puree on a hot plate, slice the venison loin and place on top and drizzle with a little sauce. Garnish with the carrots.