Rich venison with fresh herbs, buttered greens and uncutous parsnip purée, covered with red wine and blueberry sauce.
4 hazelnuts, roughly chopped
Marinade the venison steaks in the olive oil, lemon zest and crushed fennel seeds. Set aside.
For the parsnip purée, add the parsnips to a pan filled with cold water and bring to boil. Simmer for 15-20 minutes until really soft then drain. Place the cooked parsnips in a blender, add the butter, Dijon mustard and season to taste with salt and freshly ground black pepper. Blend until smooth and set aside until ready to serve (warm it in a pan before serving if you need to).
For the herb purée, pulse the herbs , in a blender to a rough paste. Add the olive oil, season and blend to a pourable purée.
Bring a pan of salted water to the boil and add the spring greens. Cook for 5-6 minutes then remove from heat and put in iced water.
For the venison, heat the vegetable oil in a frying pan over a medium heat. Fry the steaks for two minutes then turn and cook until brown all over. Add a knob of butter and baste the meat. Cook for 4-6 minutes more, then remove the venison from the pan and rest the meat under tin foil.
Add a little olive oil to the pan and sweat the shallots and garlic (take care not to burn the shallots). As soon as you smell the garlic add a generous glass of red wine. Reduce the volume of liquid by half then turn down the heat. Add the blueberries and simmer for 3-4 minutes.
Carve the venison and add any meat juices to the shallot and blueberry sauce.
Take the sauce off the heat and add a knob of butter. Shake the pan until the sauce is opaque and silky.
Just before serving, sauté the spring greens in some butter and season to taste with salt and freshly ground black pepper.
To serve, use a pastry brush to make a line across each plate with the herb purée. Place a mound of spring greens in its centre and place the venison on top. Add a dollop of parsnip purée and drizzle the sauce around. Scatter over the chopped hazelnuts.
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