Venison steaks with miso parsnip fries
Serves 2 | total time
- 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
- Preheat the oven to 200°C, fan 180°C, gas 6.
- 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.
- Season (you won’t need much salt as miso is already quite salty) and roast for about 40 minutes, tossing halfway.
- 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.
- 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.
- Slice and serve the steaks with the parsnips and spinach, then drizzle with the pan juices.