Venison steak with parsnip puree and demiglace

For a luxurious dinner or a special occasion, this venison steak with creamy parsnip and potato puree and a rich game stock demi-glace is the perfect choice. The tender meat, the smooth puree, and the crisp green asparagus combine to create a perfect harmony of flavors and textures. At De Predetarian, we love dishes that are refined and easy to prepare, so you can effortlessly serve something special.

Number of persons : 4

Preparation time : 20 minutes

Cooking time : 40 minutes

Ingredients :

• 4 venison steaks
• 400 g parsnips, peeled and cut into pieces
• 400 g potatoes, peeled and cut into pieces
• 100 ml vegetable milk
• 2 tbsp vegetable butter (for the puree)
• 1 bunch of green asparagus, cleaned
• 250 ml game stock
• 1 shallot, finely chopped
• 100 ml red wine
• 1 tbsp vegetable butter (for the sauce)
• Salt and pepper to taste
• Olive oil for frying the venison steak

Instructions :

1. Prepare the parsnip and potato puree :
   Boil the parsnips and potatoes together in salted water for 15-20 minutes, or until both are tender. Drain and mash with the plant-based milk and 2 tablespoons of plant-based butter until smooth. Season with salt and pepper. Set aside and keep warm.

2. Prepare the green asparagus :
   Heat a little olive oil in a pan over medium heat. Add the green asparagus and cook for 4-5 minutes until tender. Season with salt and pepper and set aside.

3. Make the demiglace :
   Heat 1 tablespoon of butter in a small saucepan and sauté the shallot for 2-3 minutes, or until translucent. Add the red wine and reduce for 5 minutes. Then add the game stock and simmer over medium heat for 10-15 minutes, or until the sauce has thickened to a rich demiglace. Season with salt and pepper and set aside.

4. Prepare the venison steak :
   Season the venison steaks with salt and pepper. Heat olive oil in a skillet over high heat and cook the steaks for 2-3 minutes per side for medium-rare, or longer if desired. Remove the steaks from the pan and let them rest for 5 minutes.

5. Serve :
   Divide the parsnip and potato puree among plates and top with the venison steak. Add the green asparagus and spoon the venison stock demi-glace over the steak. Garnish with fresh herbs such as thyme or parsley, if desired.