- Extra virgin olive oil
- Chunk of ginger
- 1 garlic clove
- 2 tbsp pomegranate molasses
- 2 venison steaks
- Coconut oil
- 300g parsnips
- 1 tbsp miso paste
- 2 handfuls of fresh baby spinach
- Salt and pepper
- Preheat the oven to 200°C, 400°F or gas mark 6.
- In a bowl, mix the olive oil, ginger, garlic, soy sauce and pomegranate molasses. Add the venison, mix to coat, and then set it aside to marinate for 15 minutes.
- Put half of the coconut oil in a roasting tray and place in the oven to melt. Once melted, add the parsnips to the pan along with the miso paste and the toss to coat. Season with pepper (no need for salt – miso is already quite salty) and cook in the oven for 40 minutes. Turn the parsnips halfway through.
- Meanwhile, heat the remaining coconut oil in a frying pan over a medium heat until melted. Add the venison steaks and cook on each side for 3-4 minutes for medium rare. Cook for longer if you prefer.
- Remove the venison from the pan and set aside on a chopping board to rest for a few minutes. Meanwhile, on a high heat cook the leftover marinade until bubbling and thick.
- Slice the venison and serve alongside the parsnips and spinach. To finish, pour over the reduced marinade.