Michael O'Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ's The Restaurant.

Ingredients

Michael O'Doherty breaks down for you how to make this incredible main course dinner from his time on RTÉ's The Restaurant.

  • 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

Method

  1. 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.
  2. Then place everything in a food processor and blend until it has a smooth consistency. Set aside in a warm place.
  3. Cook the carrot in the chicken stock until they are tender and still have a bit.
  4. Drain and keep warm until service.
  5. 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.
  6. Add the pepper and brandy, strain and set aside until service.
  7. 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)
  8. Remove the meat from the oven and leave to rest for about 3-4 minutes.
  9. 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.