Roast Venison with Boysenberry Sauce

• 1 pack Silver Fern Farms Venison Roast
• Thyme, Dried, to season
• 2 Tbsp butter
• Seasonal steamed vegetables, to serve

Boysenberry Sauce:

• 2 Tbsp butter
• ½ onion, diced
• 1 cup red wine
• ¼ cup red wine vinegar
• 1 punnet fresh or frozen boysenberries
• ⅓ cup sugar
• 3 Tbsp fresh orange juice
• 2 sprigs fresh thyme

Parsnip Puree:

• 5 medium parsnips, peeled and sliced
• 2 cups milk
• 1 garlic clove
• 2 sprigs fresh thyme
• 1 cup cream
• 110g butter

Method

Remove Silver Fern Farms Venison Roast from the fridge and packaging and allow to bloom at room temperature for 10mins

Preheat oven to 220°C.

Heat a frying pan. Season venison, sprinkle with thyme. Melt butter in pan and sear venison (2-3 mins per side). Transfer venison to a roasting dish lined with baking paper, roast until done to your liking (up to 16 mins for rare). Remove Venison Roast from oven, cover with foil and rest for 10 mins. 

Return frying pan to a low heat. Add butter, sweat onions until soft. Add wine, vinegar, boysenberries, sugar, orange juice, and thyme. Simmer 10-15 mins until reduced by two thirds. 

Put parsnips in a pot with milk, garlic and thyme, season. Simmer until parsnips are very soft. Drain milk, reserve. Put parsnips in a blender, add cream, butter, and a little reserved milk. Blend until smooth. 

Carve venison thinly across the grain. Place parsnip puree on a plate, top with venison and boysenberry sauce. Serve with seasonal steamed vegetables.