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Venison steaks with miso parsnip fries


Serves: 2
timeTotal time:
Venison steaks with miso parsnip fries
Recipe photograph by Martin Poole

Venison steaks with miso parsnip fries


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
440Kcal
Fat
21gr
Saturates
12gr
Carbs
29gr
Sugars
16gr
Fibre
7gr
Protein
31gr
Salt
3.2gr

Alice Liveing

Alice Liveing

Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise 
See more of Alice Liveing’s recipes
Alice Liveing

Alice Liveing

Alice Liveing is a trainer famed for documenting her fitness and recipes on social media. She is now a bestselling author promoting a healthy lifestyle through food and exercise 
See more of Alice Liveing’s recipes

Ingredients

  • 2 tsp coconut oil
  • 300g parsnips, peeled and cut into 5cm-long batons
  • 1 tbsp miso paste
  • 1 tbsp extra-virgin olive oil
  • a 2cm chunk of root ginger, peeled and grated
  • 1 garlic clove, crushed
  • 2 tbsp soy sauce
  • 1 tbsp pomegranate molasses
  • 1 x 240g pack venison steaks
  • about 40g baby spinach

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Put half the coconut oil in a roasting tray and melt in the oven. Once melted, remove the tray, add the parsnips and the miso paste and toss to coat.
  3. Season (you won’t need much salt as miso is already quite salty) and roast for about 40 minutes, tossing halfway.
  4. Meanwhile, in a bowl, mix the olive oil, ginger, garlic, soy sauce and pomegranate molasses. Add the venison, turn to coat and leave for about 15 minutes.
  5. About 15 minutes before the parsnips are ready, melt the rest of the coconut oil in a nonstick frying pan over a medium heat. Cook the venison for 2-3 minutes each side, or more depending on the thickness and how you like it. Rest the steaks on a board for a few minutes. Add the leftover marinade to the pan and cook until thickened.
  6. Slice and serve the steaks with the parsnips and spinach, then drizzle with the pan juices.

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