Montreal-Spiced Venison with Maple Roasted Parsnip and Pear
Ready in 35 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 19, 2017.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 19, 2017.
Montreal spice mix pairs well with venison.
Ingredients
MAPLE ROASTED PARSNIP AND PEAR
- 2 parsnips, peeled and cut into 1cm x 4cm sticks
- 2 carrots, peeled and cut into 1cm x 4cm sticks
- 1 pear, core removed and sliced 0.5cm
- 2 teaspoons maple syrup or runny honey
- 1 tablespoon olive oil
- ½ bag baby spinach leaves
MONTREAL-SPICED VENISON
- 300g venison medallions (at room temperature)
- 1 tablespoon olive oil
- 1 tablespoon Montreal spice mix
CHIVE CREAM
- ¼ cup sour cream
- 2 teaspoons chopped chives
- 1 tablespoon milk
Steps
-
oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill to medium-high (if using).
-
Toss parsnips, carrots and pear with maple syrup and first measure of oil on prepared tray. Season with salt and pepper and roast for about 20 minutes, until tender and just starting to caramelise.
-
Pat venison dry with paper towels place on a plate. Drizzle with second measure of oil, season with Montreal spice mix and mix well to coat. Set aside to marinate while you prepare the chive cream.
-
Add all chive cream ingredients to a small bowl, season with salt and pepper and mix well to combine.
-
Heat a drizzle of oil in a large frypan on medium-high heat. Cook venison for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove from pan, cover with foil and allow to rest before slicing thickly.
-
When vegetables are tender and caramelised, remove tray from oven, sprinkle over spinach and toss to combine.
-
divide maple roasted parsnip and pear between plates and top with slices of Montreal-spiced venison and a dollop of chive cream.
Nutritional Information
| Energy |
1845 kj 441 kcal |
|---|---|
| Protein | 33.2g |
| Carbohydrate | 30.5g |
| Fat | 19.3g |