Spiced Venison with Parsnip Puree and Parsley Oil Recipe | Ming Tsai | Food Network

Ingredients

• 1 cup flat-leaf parsley leaves
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups canola oil
• 4 cups peeled parsnips cut into 1-inch dice (about 1 1/2 pounds parsnips)
• 5 garlic cloves, peeled
• Salt
• 1 tablespoon lychee honey or other honey
• 4 tablespoons (1 1/2 sticks) unsalted butter
• Freshly ground black pepper
• 2 tablespoons ground fennel
• 2 tablespoons ground coriander
• 1 tablespoon ground cardamom
• 2 tablespoons freshly ground black pepper
• 2 venison tenderloins (about 8 ounces each), membrane removed, frozen
• 1 tablespoon canola oil
• 4 tablespoons Parsley Oil