Roasted venison loin, grains, parsnip puree and sauce poivrade Recipe | Food Network UK

Ingredients

• 1 saddle of venison
• 1 tsp olive oil
• 750ml of syrah red wine
• 60ml red wine vinegar
• 1 large onion, peeled, diced
• 1 carrot, peeled, diced
• 2 stalks celery, diced
• 1 clove garlic
• 1 bunch thyme
• 1 bay leaf
• 1 tsp black peppercorns
• 6 juniper berries
• 1 tbsp extra-virgin olive oil
• 200g sugar
• Veal or beef stock, to cover
• 2 tsps double cream, optional
• 200g coarsely diced parsnip
• 1 tsp butter
• 60ml double cream
• 1/4 tsp salt
• Freshly ground black pepper
• Grains, recipe follows
• Quinoa mixture, recipe follows
• Farro mixture, recipe follows
• 2 tbsps extra-virgin olive oil
• 2 tbsps minced shallots
• 150g mixed mustard greens, optional
• 2 tbsps pumpkin soup
• Salt
• 950ml water
• 1 tsp salt
• 340g quinoa, rinsed well
• Extra-virgin olive oil
• 2 tbsps butter
• 60g chopped shallots
• 250g farro
• 150ml dry white wine
• 90g finely diced carrots
• 1L low-sodium chicken stock