Venison on a Herb Purée with Buttered Spring Greens, Parsnip Purée and a Red Wine and Blueberry Sauce and Shaved Hazelnuts

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 venison
• 3 tbsp olive oil
• 1 lemon
• 1 tsp fennel seeds
• 2 tbsp vegetable oil
• 2 knobs of butter
• drizzle of olive oil
• 2 shallots
• 1 garlic
• 1 large glass red wine
• 20 blueberries
• 2 parsnips
• 25g/1oz unsalted butter
• 1 tsp Dijon mustard
• salt and freshly ground black pepper
• large handful flat leaf parsley
• small handful chives
• small handful chervil
• small handful mint
• 6 large basil
• 6-8 tbsp olive oil
• salt and freshly ground black pepper
• 4 spring green leaves, finely chopped
• iced water, for blanching
• knob of butter
• salt and freshly ground black pepper
• 4 hazelnuts

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →