This venison with quinoa recipe is infused with aromas of cardamom and zingy coriander and ginger. The sweetness of Medjool dates marries well with the gamey richness of venison, making this a beautiful meal for any occasion.
To prepare the Madeira sauce, heat the olive oil in a large saucepan over a medium heat. Once the oil is hot, add the shallots, garlic, thyme and bay leaf to the pan and sauté for approximately 2 minutes, or until the shallots are soft
Place the parsnips in the hot roasting tray and add the olive oil. Cook the parsnips in the oven for 6–8 minutes, or until golden brown, turning them every 2 minutes
2 tbsp of olive oil
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Add the maple syrup and place back in the oven for a further 2 minutes. Keep warm until required
Place the quinoa in a saucepan and cover with the chicken stock. Add the garlic, cardamom pods and thyme and cook for approximately 10 minutes, or until tender
To cook the venison, heat a frying pan until very hot and add the remaining olive oil. Season the venison loin with salt and pepper and place straight into the pan
Seal the venison on all sides until golden brown. Add the butter to the pan. Once it starts to foam, turn down the heat and cook for a further 2 minutes, continuously rolling the loin in the butter. For well-cooked venison, allow another 4–5 minutes. Remove from the pan and leave to rest
While the venison is resting, finish the parsnips. Dice the baby carrot and cook until tender. Drain well, then add to the parsnips with the ginger, coriander and 2/3 of the chopped dates. Season to taste with salt and pepper, then mix well to combine
Divide the warm quinoa onto plates. Carve the venison and lay on top of the quinoa, followed by the remaining chopped dates, parsnips and a good drizzle of sauce. Serve immediately