- 900 g mixed, diced game or venison
- 2 carrots, roughly chopped
- 1 large onion, roughly chopped
- 1 tablespoon chopped ginger
- 1 bay leaf
- 2 teaspoons tomato purée
- 20 or so juniper berries, slightly crushed
- 1 bay leaf
- salt and pepper
- 1 bottle red wine
- 1 chicken stock cube
- 2 tablespoons olive oil
- ½ tablespoon flour
- 675g parsnips
- 675g potatoes
- a little milk and butter
- Dry off the meat with kitchen towel.
- Heat the oil in a casserole pan and fry off the meat and vegetables until starting to take on some colour.
- Add the flour to coat and cook for a minute or two, then add the wine and the rest of the ingredients.
- Top up with water, add the stock cube and bring to the boil gently. Put the pan into the oven and cook for 2 hours and leave to cool in the liquid. If you have the time, leave overnight for the flavours to develop.
- Strain the meat and reserve the juice. Remove the bay leaf and put it all in a food processor with the vegetables. Moisten with some of the cooking juices (keep the rest for serving).
- Whizz but not too much - you don’t want the mixture to be smooth, but nice and chunky.
- Make a purée with parsnips and potato: cut into chunks and cook in boiling salted water until just cooked. Drain and put back on the heat for a few minutes to dry, add a little milk, heat it up, then mash with a knob of butter.
- Serve the parmentier in individual dishes or by using cheffy rings and top with the mash.
- Brush with beaten egg and heat in a medium oven until golden.
- Serve with the sauce around the parmentier and with a spoonful of red cabbage, creamy sprouts or other greens.
Recipe taken from From Mountain to Sea by Kate Probert, published by L'Amuse Chez Kate.
I have used parsnip here to make the dish a little lighter. Anyway, parsnip goes very well with venison.