Ingredients
1- For the Venison Mince
1 onion
2 carrots
2 celery sticks
8 juniper berries
Chopped thyme (a lot)
Black peppercorn
Red bays
1 tsp plain flour
300g diced venison
Juice of one orange
250ml beef stock
1 tsp Balsamic vinegar
1 tsp of merlot and cracked pepper jelly: courtesy of Barlow and Doherty Design agency.. Christmas gifts are already handy!
2- For the puff pastry
1 roll of puff pastry
1 egg
3- For the Parsnip Whip
1 onion
3 parsnip
250 ml whipped cream
4- For presentation
A little bit of dark chocolate
Red bays
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For the Venison mince:
Slice the onion and fry gently in a pan with a tspoon of vegetable oil. After a couple of minutes, add the finely chopped carrots and celery, then crushed pepper, red bays, juniper berries, chopped thyme. Turn the heat up and now add the diced venison and leave it for 2-3 minutes and finally stir with the flour.
Add now the orange of juice (you can add some zest too depending on how much orange flavour you want to give to the dish) beef stock and leave it on low heat for 30 min.
Finish with the touch of balsamic vinegar. I added some red wine jelly, to add just a bit of flavor, you can also replace with cranberry flavoured jelly or juice depending on your inspiration!
For the Parsnip Puree:
Slice the onion and fry gently, then add the finely chopped parsnip for 5 minutes. Add 250 ml of boiling water and leave to simmer until water disappears! Whip firmly the cream then add to the parsnip and use a hand blend to create a thick puree.
For the puff pastry :
Pre Heat the oven on thermostat 6. Unroll the pastry on a grease proof paper and cut 8 triangles. Then whisk an egg and 'paint' the triangle with the mixture. Put in the oven for 20 min or until golden
Once the puff is ready, display one triangle on the plate and add the venison mince, then add the second triangle. Add the Parsnip Puree on the side and sprinkle with a touch of chocolate and red bays.
Enjoy with Deakin Estate Shiraz! The spices and lovely dark berry flavours of the wine will bring out the delicate flavours of the venison and mince mixture, while the meat will soften the tannins of the wine
Left overs of mince mixture?
It will be perfect with al dente tagliatelle and more Deakin Estate Shiraz.
Recipe by Aurore de Tapol
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