Venison fillet, roasted parsnips, butternut squash puree, red wine reduction, roasted red onion

OK so I'm going to float my boat with this one.....yummy yum.  The venison was coated in crushed juniper berries, allspice berries, salt and black pepper then cooked in plastic wrap for just 3 minutes at a high boil, rested for at least 7.  Rare and perfect.  The red wine reduction had a touch of blackcurrent jelly for balance.  The butternut squash puree benefited from some rich chicken stock, cream and butter along with a good dose of nutmeg.  The roasted parsnip and red onion were chewy and sweet.  A perfect dish to enhance an expensive cut of meat.

YUM!!!

Same dish, another night but with the addition of beetroot which worked well too