Pistachio Crusted Venison Recipe
dukkah spice blend, sweet potato puree, sauteed parsnips, burnt honey gastrique
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sweet Potato Purée
Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and blend until smooth. Season with salt and set aside.
Make the Honey Gastrique
In a small saucepan, combine honey and red wine vinegar. Simmer over medium heat until reduced and thickened, about 10 minutes. Set aside.
Prepare the Parsnips
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced parsnips and sauté until golden and tender, about 10-12 minutes. Season with salt and pepper.
Crust the Venison
Preheat the oven to 400°F (200°C). In a food processor, pulse the pistachios and dukkah spice blend until coarsely ground. Season the venison with salt and pepper, then rub with 1 tablespoon of olive oil.
Cook the Venison
Press the pistachio mixture onto the venison loin. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear the venison on all sides until browned, about 4-5 minutes. Transfer the skillet to the oven and roast for 10-15 minutes for medium-rare.
Serve
Let the venison rest for 5 minutes before slicing. Serve slices over sweet potato purée, topped with sautéed parsnips and drizzled with burnt honey gastrique.