Type of cooking:
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Preparation time: 15 minutes
Cooking time: 60 minutes
Ingredients (for 4 people) :
-100g (3 ½ oz) quinoaMethod: Preheat the oven to 170°C (340°F/Gas 4).
-200ml (7fl oz) chicken stock
-5 whole cardamom pods
-1 garlic clove, peeled
-1 sprig of thyme
-2 parsnips, peeled and cut into quarters
-4 tbsp olive oil
-1 tbsp maple syrup
-250g (9oz) venison loin, trimmed and cleaned
-Salt and cracked black pepper
-25g (1oz) unsalted butter
-6 medjool dates
-1 tbsp cooked and diced baby carrots
-1 tsp peeled and grated ginger
-1 tsp chopped coriander
Place the quinoa in a saucepan and cover with the chicken stock. Add the cardamom pods, garlic and thyme, bring to the boil then reduce the heat and let the mixture simmer for 12–15 minutes – the grains should have split open and be tender.
Remove the cardamom pods, garlic clove and thyme stalk and discard. Put the quinoa aside in its pan. Meanwhile warm a roasting tray in the oven.
Cook the parsnips in salted boiling water for 15 minutes or until just cooked.
Remove from the water and place in the hot roasting tray from the oven with 2 tbsp of the olive oil. Put the roasting tray back into the oven and cook the parsnips for 6–8 minutes, or until golden brown turning them every 2 minutes.
When the parsnips are golden brown, add the maple syrup and place back in the oven for a further 2 minutes so the maple syrup glazes the parsnips. Keep warm until needed.
Heat a frying pan until very hot and add the remaining 2 tbsp of olive oil.
Season the venison loin with salt and pepper and put straight into the pan. Seal the venison on all sides until golden brown.
Add the butter to the pan. When it starts to foam, turn down the heat to stop the butter from burning and cook for a further 2 minutes, continuously rolling the loin in the butter. (If you prefer the venison well cooked, allow another 4–5 minutes cooking time.) Remove from the pan.
Meanwhile, warm the quinoa through. Chop 4 of the dates and add them to the pan along with the carrots, ginger and coriander. Season with salt and pepper and mix well.
To serve, spoon the quinoa onto 2 plates. Carve the venison loin and lay on top and garnish with the remaining dates. Add the roast glazed parsnips and finish the whole dish with the Madeira sauce.
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