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Venison Short Loin with Parsnip Puree

Cervena venison short loin with parnsip puree, fried shaved carrots, pickled mustard seeds, and sautéed chard.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Cervena Venison and FOH.



Cervena Venison Short Loin

INGREDIENTS

  • 5-6 oz. Short loin portion
  • 2 ea. Garlic cloves
  • Thyme

METHOD

  1. Truss the loin to maintain shape.
  2. Sear and baste in a pan.
  3. Finish in the oven til reaches internal temperature of 132.5 – 135 F.

Parsnip Puree

INGREDIENTS

  • 2-3 ea. Parsnips
  • 1 cup Cream
  • Stock to cover

METHOD

  1. Cook down parsnips in stock and cream.
  2. Reduce til thick.
  3. Blend.
  4. Add liquid til desired consistency.

Jus is a veal demi fortified with herbs and venison trimmings.

Garnish with fried shaved carrots, pickled mustard seeds, and sautéed chard.