Guest chef

Alice Liveing

Alice Liveing, aka 'Clean Eating Alice', is a fitness trainer and food blogger famed for documenting her incredible body transformation.

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Venison steaks with miso parsnip fries

  • Serves 2
  • Total time 45 mins, plus 4 hrs chilling
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Venison steaks with miso parsnip fries
Venison steaks with miso parsnip fries

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6.
  • 2Put 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.
  • 3Season (you won’t need much salt as miso is already quite salty) and roast for about 40 minutes, tossing halfway.
  • 4Meanwhile, 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.
  • 5About 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.
  • 6Slice and serve the steaks with the parsnips and spinach, then drizzle with the pan juices.
  • Recipe photograph by Martin Poole

You will need

  • 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

+ Nutritional Information