Venison with sweet and sour parsnips, pear and curly kale

The is essentially a simple dish that showcases the wonderful flavour of venison. A few special additions such as sweet and sour parsnips and pear ribbons transform it into an impressive meal.

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To serve

  • 1 Conference pear, peeled, core removed, sliced into ribbons lengthways on a mandoline
  • 1 tbsp extra virgin olive oil
  • salt, to taste
  • 200ml/7fl oz red wine gravy, heated to boiling point