For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.
Cook for 5-8 minutes until the pears have softened.
Remove the pan from the heat and cool slightly. Set aside.
For the venison, preheat the oven to 180C/350F/Gas 4.
Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.
Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.
Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.
Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste.
Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.
Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.
For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.
Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat.
Drizzle the honey over the parsnips and mix well.
To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.
