Venison steak with parsley puree and turnips

Method

1. Heat the oil and butter in a pan and season the venison steaks on both sides with the salt and pepper. Fry the venison for 4-5 minutes on each side, until browned. Remove from the pan, cover and keep warm.

2. In the same pan, gently fry the shallots without colouring them - 2-3 minutes. When they are softened, pour in the vinegar and Madeira wine and cook until reduced by half.

3. Pour in the stock and cook on a medium heat to reduce by half again - about 10 minutes. Finish with the double cream and adjust the seasoning with salt and pepper. Reserve the sauce and keep hot.

4. Blanch the parsley in boiling salted water for 30 seconds. Drain well and blitz to a puree in a food processor. In another pan, bring the cream to the boil and add the parsley puree. Continue cooking for 2-3 minutes to reduce and thicken, then season with salt, pepper and nutmeg, adding a little lemon juice to taste

5. Depending on the size of the turnips, quarter them or cut into 6 wedges. Trim and shape like garlic cloves. Blanch in boiling salted water for 3-4 minutes, then drain and cool.

6. Melt the butter in a pan and add the crushed garlic clove, followed by the turnip pieces and fry gently until just starting to colour.

7. Add the sugar and vinegar. Continue cooking until the turnips are glazed and golden. Season with salt and pepper; remove the garlic and keep warm.

8. Serve the venison steaks with the parsley puree. Scatter the turnips around the steaks, pour over the sauce and garnish with picked parsley.