Venison Medallions with Blueberries, Parsnip Mash and Steamed Broccoli
Blueberries are a natural source of antioxidants and research has shown that the phytochemicals found in foods like berries may inhibit cancer cell development. When cooking with blueberries, be careful not to overcook them or they will lose some of their nutritional value.
|1 handful||Fresh thyme|
|4||Shallots, peeled and finely sliced|
|3||Garlic cloves, peeled and finely sliced|
|1 to taste||Sea salt|
- In a pestle and mortar bash and grind thyme, juniper berries, sea salt and black peppercorns. Loosen the herb and spice mix with avocado oil to make a paste. Pat the venison dry with kitchen papers. Rub on herb paste and season with a little more salt. Keep in refrigerator until needed.
- Take venison out of refrigerator 30 minutes before cooking to bring to room temperature. Over a medium-high heat place medallions into an oiled, hot pan for 2-3 minutes each side (depending on size). Set aside to rest on a plate for 3-4 minutes, covered with tin foil.
- In the same pan reduce the heat; add a splash of high heat oil. Add shallots and garlic and gently fry until they go translucent and soft for about 3 minutes. Be careful not to brown. Turn up the heat and add the wine and reduce by half. Add blueberries for 2 minutes then remove from heat and add a knob of butter. Swirl the pan around until the sauce goes shiny. Season to taste.
- Serve this on parsnip mash and with steamed broccoli.
- Peel and cut the parsnips into quarters. Remove the woody core. Transfer to a saucepan and cover with water. Bring to the boil and simmer until tender (approximately 10 minutes).
- In another saucepan add the butter and cream/milk. Bring to boil and remove from the heat.
- Once the parsnips are tender strain off the water. Transfer parsnips to a food processor and add half the cream/milk mixture. Start to process, adding a little of the cream/milk mixture at a time until a fine and silky texture is achieved. Season to taste.