High-protein venison strips with parsnips

High-protein venison strips with parsnips: tender venison and oven-roasted parsnips with onions, thyme and juniper berries.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 380 kcal per serving
• Protein: 35 g
• Fat: 14 g
• Carbs: 25 g

Ingredients

• 300g venison loin
• 400g parsnips
• 2 onions
• 2 tbsp olive oil
• 3 juniper berries
• 1 tsp thyme
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · baking tray · chopping board · knife · pestle and mortar

1. Preheat the oven to 200 °C (180 °C fan) and peel the parsnips. Cut them into even batons.
2. Toss the parsnips with olive oil, salt and thyme on a baking tray. Bake at 200 °C for 20–25 min, until soft and lightly browned at the edges.
3. Cut the venison loin into thin strips and the onions into rings. Roughly crush the juniper berries using a pestle and mortar.
4. Heat olive oil in a frying pan and sear the venison with the juniper berries briefly over a high heat. This keeps the meat tender.
5. Add the onions and fry briefly. Season everything with salt and pepper.
6. Serve the venison strips with the roasted parsnips straight away.

Good to know

An honest dish for days when you want something warming. Hearty, simple and with a delicate gamey flavour. The parsnips bring a gentle sweetness.

Swaps

Venison loin → beef fillet (similar protein content, slightly milder flavour); parsnips → parsley root (also provides fibre, slightly more aromatic); onions → shallots (milder and aromatic); olive oil → ghee (heat-stable and seed-oil-free; contains milk)

Allergens

Naturally gluten-free and dairy-free as long as you stick with olive oil. In pregnancy, leave out the juniper berries and cook the venison right through; for children, cook the meat right through too. In pregnancy, when trying to conceive and for children, choose farmed venison or game shot without lead ammunition.

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