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Spiced venison with pear chutney and sweet spicy parsnip chips

Spiced venison with pear chutney and sweet spicy parsnip chips is built on Vegetable Oil and Clear Honey. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.

2. 2

   Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.

3. 3

   Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.

4. 4

   Mix together the mustard and honey in a small bowl.

5. 5

   Stir in the ginger, sesame seeds and coriander seeds.

6. 6

   Brush the venison liberally with the mustard-honey paste.

7. 7

   Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.

8. 8

   Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.

9. 9

   For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)

10. 10

    Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender.

11. 11

    Remove with a slotted spoon and drain on kitchen paper.

12. 12

    Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste.

13. 13

    Heat the mixture over a low heat.

14. 14

    To serve, divide the venison between four serving plates.

15. 15

    Place a pile of parsnip chips on the side with a spoonful of chutney.

16. 16

    Finish with a drizzle of balsamic vinegar.