Venison steak recipe | Sainsbury`s Magazine

Ingredients

• 2 tsp coconut oil
• 300g parsnips, peeled and cut into 5cm-long batons
• 1 tbsp miso paste
• 1 tbsp extra-virgin olive oil
• a 2cm chunk of root ginger, peeled and grated
• 1 garlic clove, crushed
• 2 tbsp soy sauce
• 1 tbsp pomegranate molasses
• 1 x 240g pack venison steaks
• about 40g baby spinach