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Roast venison loin with parsnip and shallot tart
Fruit and vegetables
3 round
shallots
, halved
2
parsnips
, cut into rounds
1
garlic
clove
2 fresh
thyme
sprigs
2 fresh
thyme
sprigs
1
garlic
clove, smashed
1 bunch
cavolo nero
, stalks removed
Tins, packets and jars
plain flour
, for dusting
Cooking ingredients
1
bay leaf
80g/2¾oz light
brown sugar
2 tbsp
red wine vinegar
2 tbsp
balsamic vinegar
2 tbsp
olive oil
2
juniper berries
, crushed
Dairy, eggs and chilled
80g/2¾oz
butter
150g/5½oz ready-made
puff pastry
10g/⅓oz
butter
25g/1oz unsalted
butter
Meat, fish and poultry
200g/7oz
venison
loin
Other
25ml/¾fl oz
Madeira
wine
Back to recipe
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