Hirvi Tenderloin with Parsnip Puree
recipe

A delicious and exciting dinner for Father's Day that combines tender venison with velvety parsnip puree. This dish is the perfect indulgence.
Preparation Time: 1 hour
Serving Size: 4

Ingredients

- 600 g venison tenderloin (or beef tenderloin)
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 tbsp butter
- 2 cloves garlic, crushed
- 1 tbsp fresh rosemary, chopped
Parsnip Puree:
- 500 g parsnips, peeled and chopped
- 2 potatoes, peeled and chopped
- 50 ml cream
- 30 g butter
- Salt and pepper to taste
Red Wine Sauce:
- 200 ml red wine
- 100 ml beef stock
- 1 tbsp butter
- 1 tbsp fresh thyme

Instructions

1. Preparation: Peel and chop the parsnips and potatoes. Boil them in salted water until tender, about 15–20 minutes.
2. Meat: Season the venison tenderloin with salt and pepper. Heat olive oil and 2 tbsp of butter in a frying pan. Sear the meat over high heat for about 3–4 minutes on each side until nicely browned. Add crushed garlic and rosemary to the pan, cooking for another minute. Remove the meat from the pan and let it rest under foil.
3. Puree: Drain the parsnips and potatoes. Add cream and butter, then mash until smooth. Season with salt and pepper.
4. Sauce: Pour red wine and beef stock into the pan, bring to a boil, and let it reduce for about 10 minutes. Finally, stir in the butter and thyme.
5. Serving: Slice the venison and plate it alongside the parsnip puree. Pour the red wine sauce over the meat.
Nutritional Information (per serving):
Energy: 550 kcal
Protein: 45 g
Carbohydrates: 30 g
Fat: 25 g
Fiber: 5 g

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