With Honey Roasted Parsnip, Sautéed Broad beans & Rosemary Jus
- 500g Springbok loin
- 8 ea Parsnips
- 100g Chickpeas
- 100g Red kidney beans
- 100g Butter beans
- 50g Red onion
- Maldon Salt To Taste
- Black Pepper Course To Taste
- Rosemary sauce
- In a hot pan sear off the springbok loin , seasoning with salt and pepper, then place aside
- Place the parsnips in a roasting pan season with salt and pepper, cover with honey and roast UNTIL beautifully glazed
- In a very hot pan sauté onions, chickpeas, red kidney beans and butter beans. toss through and season with salt and pepper
- Place the springbok in the oven for 7 minutes, when done rest for 5 minutes before slicing
Rosemary Jus Ingredients:
- 750ml Beef stock (liquid)
- 175ml Port
- 175ml Red wine
- 2tsp Butter Large
- 2 Onion roughly chopped
- 1tsp Oil
- 1 Sprig fresh rosemary
- 1 Bay leaf
- Salt To Taste
Rosemary Jus Method:
- Put enough oil in a pan to just coat the onions, then caramelise them.
- Add port, red wine and herbs, bring to boil. Simmer and reduce by half.
- Add stock and reduce by half again, to a consistency that will coat a spoon.
- Taste regularly and add a pinch of salt, if needed.
- Remove pan from heat and strain jus through a fine sieve.
- Return to stove and bring to a boil. Remove from heat and melt in butter.
Plating it up:
- Spread the broad beans across a warm plate
- Randomly place the parsnips on the plate
- Slice the springbok and arrange 6 to 7 slices on the place.
- Finish off with the rosemary jus and micro herbs for the final touch
Chefs Tip: “As venison does not contain any natural fat, it is best enjoyed from medium to medium rare not well done”