Spiced Venison with Parsnip Puree and Parsley Oil Recipe | Ming Tsai
Make this Spiced Venison with Parsnip Puree and Parsley Oil recipe at home with simple steps and standout results. Delicious every single time.
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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
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