Roast venison loin with parsnips, cardamom-scented quinoa and Medjool dates

  • Main
  • medium
  • 2
  • 1 hour 30 minutes


Share recipe




Roasted venison loin

Madeira sauce

Parsnip and Medjool dates

Cardamom-scented quinoa

To serve

  • 2 Medjool dates, chopped
To prepare the Madeira sauce, heat the olive oil in a large saucepan over a medium heat. Once the oil is hot, add the shallots, garlic, thyme and bay leaf to the pan and sauté for approximately 2 minutes, or until the shallots are soft
Add the mushrooms to the pan along with the the Madeira wine. Bring to the boil and reduce by two thirds
Add the chicken stock and reduce. Add the tomatoes and tarragon to the pan, bring back to the boil and simmer for 15 minutes
Remove from the heat and skim the fat and impurities off the surface with a ladle
Pass the sauce through a sieve into a suitable container. Once cooled, store in the fridge
Preheat the oven to 170°C/gas mark 3. Place a roasting tray in the oven to warm
Cook the parsnips in salted boiling water for 15 minutes
Place the parsnips in the hot roasting tray and add the olive oil. Cook the parsnips in the oven for 6–8 minutes, or until golden brown, turning them every 2 minutes
  • 2 tbsp of olive oil
Add the maple syrup and place back in the oven for a further 2 minutes. Keep warm until required
Place the quinoa in a saucepan and cover with the chicken stock. Add the garlic, cardamom pods and thyme and cook for approximately 10 minutes, or until tender
To cook the venison, heat a frying pan until very hot and add the remaining olive oil. Season the venison loin with salt and pepper and place straight into the pan
Seal the venison on all sides until golden brown. Add the butter to the pan. Once it starts to foam, turn down the heat and cook for a further 2 minutes, continuously rolling the loin in the butter. For well-cooked venison, allow another 4–5 minutes. Remove from the pan and leave to rest
  • 25g of unsalted butter
While the venison is resting, finish the parsnips. Dice the baby carrot and cook until tender. Drain well, then add to the parsnips with the ginger, coriander and 2/3 of the chopped dates. Season to taste with salt and pepper, then mix well to combine
Gently reheat the quinoa and the sauce
Divide the warm quinoa onto plates. Carve the venison and lay on top of the quinoa, followed by the remaining chopped dates, parsnips and a good drizzle of sauce. Serve immediately
  • 2 Medjool dates, chopped
Share recipe