Heat a frying pan and stir in all chutney ingredients.
Cook chutney for 5-8 minutes until fruit softens.
Remove from heat and allow to cool slightly.
Preheat oven to 180°C.
Wrap venison in foil like a sausage and slice into four pieces.
Sear the ends of venison pieces in a hot frying pan with oil.
Discard foil and place venison onto a baking tray.
Brush venison with a mixture of mustard, honey, ginger, and seeds.
Roast in the oven for 12-15 minutes.
Rest the meat under foil in a warm place.
Heat deep-frying oil to 190°C.
Fry parsnip chips for 3-4 minutes until golden and drain.
Heat honey, salt, lemon thyme, and pepper in a saucepan.
Drizzle honey mixture over parsnips and mix.
Serve venison with chips, chutney, and a drizzle of balsamic vinegar.