Deer fillet with mushrooms and parsnip puree

Name: deer fillet with mushrooms and parsnip puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g parsnip; 600 g stew potatoes; 7,5 g fresh thyme; 2 shallots; 600 g mushroom melange; 50 g unsalted butter or margarine; 4 deer steak at room temperature; 125 ml fresh cream

Game with deer steak, mushrooms and a puree of whipped cream, potatoes and parsnip.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the parsnip and cut into 2 cm pieces. Boil the potatoes with the parsnip in water for 20 minutes with salt.
Meanwhile, spray the leaves of the sprigs of thyme. Cut the shallot into thin rings and the mushrooms in pieces.
Heat the butter in a frying pan and fry the shallot for 3 minutes on low heat.
Add the mushrooms and cook over a high heat for 8 minutes. Season with salt and pepper.
Meanwhile sprinkle the venison steaks with salt and pepper.
Heat the butter in a large frying pan and fry the steaks for 4 minutes on a high heat.
Turn halfway. Let the steaks rest on a hot plate under aluminum foil for 5 minutes.
Drain the parsnip and potatoes. Add the thyme and cream and puree with the puree mash. Season with pepper.
Serve the steaks with the mushrooms and mashed potatoes.