Venison Tournedos with Parsnip Purée
recipe

A delicious dish featuring juicy venison tenderloin steaks wrapped in bacon, served with a velvety parsnip purée. The perfect choice for a festive dinner or a relaxing weekend meal.
Preparation Time: 45 minutes
Serving Size: 4

Ingredients:

- 600 g venison tenderloin
- 100 g bacon
- Salt and pepper to taste
- 2 tbsp olive oil
Parsnip Purée:
- 500 g parsnips
- 100 g butter
- 1 dl cream
- Salt to taste

Instructions:

1. Cut the venison tenderloin into 2.5 cm thick steaks. Season with salt and pepper.
2. Wrap the bacon slices around the steaks, ensuring they are well covered.
3. Heat the olive oil in a frying pan over medium heat. Sear the steaks for about 4-5 minutes on each side until cooked but still juicy. Remove the steaks from the pan and let them rest.
4. Peel the parsnips and chop them into small pieces. Boil the parsnips in salted water until tender (about 15-20 minutes).
5. Drain the parsnips and transfer them to a blender. Add the butter and cream, and blend until smooth. Season with salt to taste.
6. Serve the venison steaks alongside the parsnip purée. Optionally, drizzle with red wine sauce and serve with roasted vegetables on the side.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 25 g
Fat: 25 g
Fiber: 5 g

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