Recipe - Venison With Madeira And Parnsip Puree

300 g Venison steaks; (10oz)
2 tablespoon Vegetable oil
2 Shallots; finely chopped
3 Sprigs fresh thyme
50 ml Madeira or dry sherry; (2fl
oz)
One half 284 ml; (10fl oz) tub fresh
; beef stock
100 ml Double cream; (3 1/2fl oz)
Salt and freshly ground
black pepper

PARSNIP PUREE
3 md Parsnips; peeled and roughly
; chopped
2 tablespoon Olive oil

Trim the venison steaks if necessary.

Heat 1 tablespoon of the oil in a frying pan over a moderate heat, add the
shallots, thyme and meat trimmings. Cook for 45 minutes utnil the meat has
browned.

Add the Madeira or dry sherry to the pan and reduce its volume by half. Add
the stock and repeat this process. Strain the liquid through a sieve into a
clean saucepan and return to the heat.

Finally add the double cream and reduce the sauce until it coats the back
of a spoon. Add seasoning to taste. Remove from the heat.

Bring a saucepan of salted water to the boil, add the parsnips and cook
until tender, this will take approximately 78 minutes.

Drain the parsnips and mash them with either a fork or a potato masher. Mix
the 2 tablespoons of olive oil into the parsnip puree and add seasoning to
taste.

Cover the saucepan with a lid to keep the parsnip puree warm.

Heat the remaining 1 tablespoon of oil in a frying pan. Season the meat and
place the steaks in the pan. Cook them for 34 minutes on each side or a
little longer if you prefer your meat well done. Reheat the sauce for 12
minutes on a low heat.

Notes Serve the steaks with the puree and the sauce.

Converted by MC_Buster.

NOTES : A rich flavoursome dish for a special occasion or celebratory
dinner.

Converted by MM_Buster v2.0l.