Venison with Charred Sweetcorn, Mashed Potato, Roast Parsnips and Port and Redcurrant Jus

Venison with Charred Sweetcorn, Mashed Potato, Roast Parsnips and Port and Redcurrant Jus

Serves 6

Preparation Method

Preheat the oven to 180 C/gas mark 4.  Place 6 parsnips, peeled and quartered in a shallow roasting dish, toss with a little olive oil and roast in the oven for about 1 hour until golden brown.

Put 300g potatoes, peeled and cut into small chunks in a pan of salted water and bring to the boil. Reduce the heat and simmer for 20 minutes until tender.  When cooked, drain and mash together with 50g butter. Once the butter is mashed through, season, then mash further until really smooth.

For the port and redcurrant jus, melt a knob of butter in a large saucepan on a medium-to-high heat.  Add 4 shallots, peeled and sliced, 2 fresh thyme sprigs and 2 garlic cloves, peeled and chopped and fry for 2-3 minutes.  Stir in 50g dark brown sugar until it melts through and begins to bubble up the side of the pan.  Reduce the heat, stir in 400ml red wine, 11/2 tablespoons good-quality port, 30g tomato paste, 50g redcurrant jelly.  Bring to the boil and simmer for 15 minutes  this will evaporate off most of the alcohol, leaving a rich, sweet and syrup-like sauce.  Remove and discard the thyme sprigs.

Cut the kernels from 180gm sweetcorn (canned is fine but corn on the cob is better), or drain if using canned.  Plance in a dry drying pan on a medium-to-high heat. Cook the kernels until they begin to char and turn golden brown.  When nearly done, add a handful of roasted mixed seeds such as pumpkin or sunflower and lightly toast with the corn to release the flavours.  Place in a bowl and keep in a warm place.

Put 6 x 150g Venison topside or loin steaks on a plate to allow it to relax and warm to room temperature.  Place the same pan that you cooked the corn in on the hob, get it as hot as possible and wipe a very small amount of olive oil around it.  Season the venison with salt and pepper on each side and pace in the pan.  Reduce the heat a little and cook on each side for 2 minutes for rare or 3 1/2 minutes for medium. Allow the meat to rest in a warm place for 5 minutes. 

TO SERVE

Put a good-size tablespoon of the potato in the middle of each plate.  Place 4 or 5 parsnip quarters around the outside.  Slice the steak across the grain into 4 or 5 parsnip quarters around the outside.  Slice the steak across the grain into 4 or 5 pieces and place on top of the potato. Sprinkle over the sweetcorn and seeds and drizzle with the jus.  Enjoy!