Roast venison loin with parsnip and shallot tart
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 2
- Dietary
- Nut-free
A caramelised root veg tarte tatin provides an impressive backdrop for this roasted venison dish from Saturday Kitchen.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the tart
- 80g/2¾oz butter
- 3 round shallots, halved
- 2 parsnips, cut into rounds
- 1 garlic clove
- 1 bay leaf
- 2 fresh thyme sprigs
- 80g/2¾oz light brown sugar
- 2 tbsp red wine vinegar
- 2 tbsp balsamic vinegar
- plain flour, for dusting
- 150g/5½oz ready-made puff pastry
For the venison
For the cavolo nero
- 25g/1oz unsalted butter
- 1 bunch cavolo nero, stalks removed
Method
Preheat the oven to 210C/190C Fan/Gas 7.
To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes.
Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool.
Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan.
Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest.
To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest.
To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted.
To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side.
