Venison Medallions with Parsnip Cream, Baby Carrots, Walnuts and Maple Syrup

Pre-heat oven to 200ºc.

Take the diced parsnip and place in a saucepan covered with water. Bring to the boil and cook until the parsnip is soft to touch. Drain with a fine sieve making sure to keep the cooking water. Place the parsnip in a blender, add the cream and butter and blend on a high speed until smooth.

If the purée is too thick, add a little of the cooking water and continue to blend until you have the desired consistency. Transfer to a small saucepan ready for reheating.

Drizzle some cooking oil on a deep roasting tray, add the baby carrots and place in the oven. Cook for 15mins ensuring you shake the tray every few minutes to prevent the carrots sticking.

Heat a non-stick frying pan. Rub the Wild Fennel Co. seasoning and a little oil into the Silver Fern Farms Venison Medallions and place in the pan. Caramelise on both sides of the medallions for 3–4 minutes. Remove and rest the meat for a further five minutes.

While the meat is resting, reheat the parsnip purée and then spoon a generous amount on the middle of your plate. Place the roasted carrots around the purée, top with the venison medallions, sprinkle with crushed walnuts and a heavy drizzle of maple syrup. Serves 4.