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Serves 2.
Ingredients
2 teaspoons coconut oil
300 grams parsnips (peeled and cut into 5cm-long batons)
1 tablespoon miso paste
1 tablespoon extra virgin olive oil
2 centimeters root ginger (chunk of, peeled and grated)
1 garlic clove (crushed)
2 tablespoons soy sauce
1 tablespoon pomegranate molasses
240 grams venison steaks
40 grams baby spinach
Ingredients.
1 Preheat the oven to 200°C, fan 180°C, gas 6.
2 Put half the coconut oil in a roasting tray and melt in the oven. Once melted, remove the tray, add the parsnips and the miso paste and toss to coat.
3 Season (you won’t need much salt as miso is already quite salty) and roast for about 40 minutes, tossing halfway.
4 Meanwhile, in a bowl, mix the olive oil, ginger, garlic, soy sauce and pomegranate molasses. Add the venison, turn to coat and leave for about 15 minutes.
5 About 15 minutes before the parsnips are ready, melt the rest of the coconut oil in a nonstick frying pan over a medium heat. Cook the venison for 2-3 minutes each side, or more depending on the thickness and how you like it. Rest the steaks on a board for a few minutes. Add the leftover marinade to the pan and cook until thickened.
6 Slice and serve the steaks with the parsnips and spinach, then drizzle with the pan juices.
Ingredients
2 teaspoons coconut oil
300 grams parsnips (peeled and cut into 5cm-long batons)
1 tablespoon miso paste
1 tablespoon extra virgin olive oil
2 centimeters root ginger (chunk of, peeled and grated)
1 garlic clove (crushed)
2 tablespoons soy sauce
1 tablespoon pomegranate molasses
240 grams venison steaks
40 grams baby spinach
Ingredients.
1 Preheat the oven to 200°C, fan 180°C, gas 6.
2 Put half the coconut oil in a roasting tray and melt in the oven. Once melted, remove the tray, add the parsnips and the miso paste and toss to coat.
3 Season (you won’t need much salt as miso is already quite salty) and roast for about 40 minutes, tossing halfway.
4 Meanwhile, in a bowl, mix the olive oil, ginger, garlic, soy sauce and pomegranate molasses. Add the venison, turn to coat and leave for about 15 minutes.
5 About 15 minutes before the parsnips are ready, melt the rest of the coconut oil in a nonstick frying pan over a medium heat. Cook the venison for 2-3 minutes each side, or more depending on the thickness and how you like it. Rest the steaks on a board for a few minutes. Add the leftover marinade to the pan and cook until thickened.
6 Slice and serve the steaks with the parsnips and spinach, then drizzle with the pan juices.
