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Kate s venison parmentier

Venison Parmentier with parsnip purée

Try this hearty dish from Welsh chef Kate Probert

Serving: Serves 6


  • 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
  • thyme
  • 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


  1. Dry off the meat with kitchen towel.
  2. Heat the oil in a casserole pan and fry off the meat and vegetables until starting to take on some colour.
  3. Add the flour to coat and cook for a minute or two, then add the wine and the rest of the ingredients.
  4. 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.
  5. 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).
  6. Whizz but not too much - you don’t want the mixture to be smooth, but nice and chunky.
  7. 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.
  8. Serve the parmentier in individual dishes or by using cheffy rings and top with the mash.
  9. Brush with beaten egg and heat in a medium oven until golden.
  10. 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.