Orange kumara adds a wonderful sweetness to the dish and I am thinking that even those not so keen on parsnip might well enjoy this.
|500 g||Orange kumara, peeled|
|500 g||Parsnips, peeled|
|2 cloves||Garlic, cut into slivers|
|1 Tbsp||Fresh thyme|
|1 cup||Chicken stock, or vegetable stock, use more if needed|
|4||Venison, steaks (Main)|
|6 stems||Silverbeet, roughly chopped|
|1 to serve||Fruit chutney|
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- Heat the oven to 190C. Use half of the measured butter to grease a medium-sized ovenproof baking dish.
- Cut kumara and parsnip into 3mm thick slices (a mandolin is useful here).
- Layer kumara and parsnip slices with the garlic, thyme and remaining butter into the baking dish finishing with kumara slices. Carefully pour in the stock and season.
- Cover with baking paper and foil, place in the oven and bake for 25 minutes. Remove paper and foil and bake for a further 25 minutes until kumara and parsnip are tender.
- Heat a large frying pan over a high heat. Rub venison steaks with olive oil and season with freshly ground black pepper. Place in the hot pan and pan-fry for 6 minutes, turning once for medium-rare venison. Transfer to a warmed plate, cover loosely with foil then a clean tea towel and leave to rest for 5 minutes.
- Meanwhile steam silverbeet until tender, or boil in a little lightly salted water.
- Cut kumara and parsnip bake into squares and place one on each of 4 warmed dinner plates. Divide silverbeet between plates and top with a venison steak. Finish with a good dollop of chutney.