2018 ASPIRING STUDENT CHEF FINALIST: CONNOR GRAY

Pave of Venison with Honey Glazed Carrots, Parsnip Puree & Garlic Caper Jus

"I chose this dish because its a family dish, inspired by my Grandad. He would bring home some venison from the butchers after work and would cook it up with some leftovers from Sunday dinner. So I took that inspiration and turned it into my own, by making a puree from the parsnips, the venison and the carrots."

Ingredients

  • 1 pave of venison

  • Salt and pepper

  • Rosemary sprigs

  • Garlic and capers (4 cloves, 1 teaspoon capers)

  • 1 shallot Honey glazed carrots

  • 5 heritage carrots (of different colours)

  • Honey Parsnip puree

  • 2 parsnips (peeled and diced)

  • 25ml milk

  • 10ml cream

  • 5g sugar

  • Salt and pepper 

Method

1. Sear off the venison until a good colour is formed, in a small amount of oil and then baste with butter, rosemary, crushed garlic cloves. Allow to rest on a tray but keep covered.

 

2. Diced a shallot and sauté, with the resting juices from the venison. Add the capers along with some of the juices. Add a splash of red wine and reduce. Stir in some water and venison jus powder and then season. Should be a good pouring consistency. Set aside or keep on a low heat. 

 

3. Cook parsnips in a pan and sauté till soft in some butter and oil, then sprinkle over the sugar. Add cream, milk and butter and some venison jus. Get a pan of salted water to a rolling boil, then add the carrot batons and cook till tender, place in cold water to refresh. 

 

4. Blitz the parsnips to a fine puree, and pass through a sieve. Heat oven to 190 degrees and place venison in the oven with some more melted butter and rosemary for 10 minutes for medium rare then rest for two minutes under hot light.

 

5. Reheat the venison jus, and the puree. Slice venison into three or 4 even slices and then spoon on the puree. Place the sliced venison next to the puree, and then spoon the glazed carrots, along with some of the sauce. Drizzle over the caper and garlic jus, along with some chopped parsley and present.

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