Instructions: Trim the venison steaks if necessary.

Heat 1 tablespoon of the oil in a frying pan over a moderate heat, add the shallots, thyme and meat trimmings. Cook for 4-5 minutes utnil the meat has browned.

Add the Madeira or dry sherry to the pan and reduce its volume by half. Add the stock and repeat this process. Strain the liquid through a sieve into a clean saucepan and return to the heat.

Finally add the double cream and reduce the sauce until it coats the back of a spoon. Add seasoning to taste. Remove from the heat.

Bring a saucepan of salted water to the boil, add the parsnips and cook until tender, this will take approximately 7-8 minutes.

Drain the parsnips and mash them with either a fork or a potato masher. Mix the 2 tablespoons of olive oil into the parsnip puree and add seasoning to taste.

Cover the saucepan with a lid to keep the parsnip puree warm.

Heat the remaining 1 tablespoon of oil in a frying pan. Season the meat and place the steaks in the pan. Cook them for 3-4 minutes on each side or a little longer if you prefer your meat well done. Reheat the sauce for 1-2 minutes on a low heat.

Notes Serve the steaks with the puree and the sauce.

NOTES : A rich flavoursome dish for a special occasion or celebratory dinner.

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