loin of venison ras el hanout – serves 4

600g loin of venison cut into 3 cm steaks
6 tsp ras el hanout mixed with 4 tbsp olive oil & 4 tbsp runny honey
250g dried apricots - quartered
250g cherry tomatoes - halved
4 large parsnips - peeled and diced
300ml single cream
300ml double cream

Coat the venison steaks in the spice paste and leave to marinate for 2 hours

Brown the venison steaks in a hot frying pan for 2 minutes on each side

Add the apricots and tomatoes to the pan, season, lower heat and cover for 10 minutes

In a separate pan, cover parsnips with cream and bring to a boil. Simmer for 10 minutes until the parsnips are soft. Drain the parsnips, reserving cream. Puree in a food processor together with some salt and enough cream to form a soft puree.

To serve, spoon some parsnip puree onto the centre of plate, put some venison pieces on top and spoon over the apricots and tomatoes

 

Ready in a flash venison with a Moroccan touch