Roast venison loin with parsnip and shallot tart

1. 1

   Preheat the oven to 210C/190C Fan/Gas 7.

2. 2

   To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10-15 minutes.

3. 3

   Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool.

4. 4

   Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan.

5. 5

   Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest.

6. 6

   To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8-10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest.

7. 7

   To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2-3 minutes or until wilted.

8. 8

   To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side.

1 serving ≈ 340 g

Nutrition values are estimates. - means data is unavailable.