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Spiced Venison with Pear Chutney and Sweet Spicy Parsnip Chips

Seared venison fillet glazed with honey and spices, served alongside a homemade pear chutney and honey-drizzled parsnip chips.

High ProteinSpicyAutumnalVenisonChutney
Estimated Nutrition
Calories
605
kcal / serving
2420 kcal total
Carbs
66.4g
per serving
265.4 g total
Fat
21.4g
per serving
85.5 g total
Protein
37.1g
per serving
148.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Dark Brown Sugar
CondimentsSauces
75
ml
Cider Vinegar
1
tbsp
English Mustard
3.5
tbsp
Balsamic Vinegar
well-aged
Fruits
2
piece
Pear
peeled, cored and chopped
1
piece
Granny Smith Apple
peeled, cored and chopped
Liquids
50
ml
Water
Meat
600
g
Venison Fillet
trimmed
NutsSeeds
1
piece
Bay Leaf
1
piece
Star Anise
2.5
cm
Cinnamon Stick
5
piece
Cloves
10
piece
Black Peppercorns
1
pinch
Salt
to taste
1
tbsp
Black Sesame Seeds
1
tbsp
White Sesame Seeds
1
tbsp
Coriander Seeds
coarsely ground
2
sprig
Lemon Thyme
1
pinch
Black Pepper
crushed
OilsFats
1
tbsp
Vegetable Oil
for searing
1
l
Vegetable Oil
for deep-frying
Other
3
tbsp
Honey
clear; split between venison and parsnips
Vegetables
0.5
tsp
Ginger
grated
0.5
piece
Red Onion
thinly sliced
1
tbsp
Ginger
finely chopped
4
piece
Parsnips
peeled and cut lengthways into 4 pieces

Method

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