Venison Loin and Parsnip Chips

Venison Loin and Parsnip Chips

Roasted venison loin simply drizzled with a little olive oil and smoked sea salt pairs deliciously with parsnip chips which have had a light dusting of cayenne. This dish would make a great weekend supper or could be scaled up for an impressive dinner party!

I served the venison and chips with a watercress salad and mini pancetta dauphinoise.

Venison Loin and Parsnip Chips
Serves 2


500g Venison Loin (In the Piece, Fully Trimmed)
1 Sprig Rosemary
Extra Virgin Olive Oil
Smoked Sea Salt
6 Parsnips (Peeled, Cut into chips and store in water)
1/2 Tsp Cayenne Pepper
Vegetable Oil
Small Handful Chopped Parsley
Sea Salt
Cracked Black Pepper


1) Pre heat the oven to 220C. Place 4 Tbsp of vegetable oil into a large baking tin and place into the oven to pre heat.

2) Meanwhile, place the parsnips in a large pan and fill with cold water. Place over a high heat and bring to the boil. Once boiled, drain the parsnips and dry thoroughly with kitchen towel.

3) Place the parsnips in a large bowl with the cayenne pepper and toss to combine. Add the parsnips to the baking tray and roast for around 40 minutes, turning occasionally – until golden brown. Once ready, remove from the oven and toss through with the chopped parsley and some sea salt before serving.

4) Meanwhile, season the venison loin with black pepper and sear in a little olive oil with the rosemary in a hot pan for around 4 minutes each side. Place in a dish and transfer to the oven to continue cooking to your liking – around 2-5 minutes (I look for an internal temperature of 54-56C).

5) Once done, remove the venison from the oven and allow to rest for 10 minutes before carving. Drizzle with olive oil and a little smoked sea salt before serving with the parsnip chips.



Mini Pancetta Dauphinoise

Mini Pancetta Dauphinoise

This take on the classic dauphinoise is the perfect accompaniment to game meats such as venison and duck. The addition of a little pancetta and caramelised onion makes for a heavenly combination and their smaller form factor means you can’t get too gluttonous!

This recipe can be scaled up to make a large dauphinoise, by following the quantities in my recipe for the perfect potato dauphinoise.

Mini Pancetta Dauphinoise

Mini Pancetta Dauphinoise
Makes 2


1 Garlic Clove
10g Unsalted Butter
3 Medium Sized Maris Piper Potatoes (Peeled and Thinly Sliced)
1 Medium Onion (Peeled and Thinly Sliced)
50g Pancetta
100ml Double Cream
Black Pepper
Small Handful Chopped Parsley


1) Pre heat the oven to 180C. Sauté the pancetta and onions in a small saucepan in a little oil over a medium heat for 10 minutes until the onions begin to caramelise.

2) Meanwhile, rub the insides of two mini casserole pots with the garlic clove – discarding the clove when finished. Bring the cream to the boil in a small saucepan, once boiled set aside.

3) Layer the sliced potatoes and the onion and pancetta mixture in alternate layers until the dish is almost full – around 4 or 5 layers in total. Place half of the butter on top of each dish. Divide the double cream between the two dishes – pouring carefully over the potatoes.

4) Transfer to the oven and cook for around 30 minutes – until the top is golden and the potatoes are cooked. Finish with a little chopped parsley and cracked black pepper before serving.


Perfect Potato Dauphinoise


Potato dauphinoise has to be the ultimate comfort food. Mouthwateringly delicious as a side or on its own with a big spoon! But there is no place to hide, the dish is so well know and allegedly simple that much can go wrong. My search for the perfect dauphinoise has been a long mission, seeing many catastrophes and near misses. I think I’ve finally cracked it.

Keep it simple. No messing about, no sneaky ingredients – stick to potatoes, cream, butter, a little garlic and seasoning and you won’t go wrong. For years I was obsessed with over complicating the dauphinoise, adding anything I could lay my hands on. Truffle was an unmitigated disaster and mustard wasn’t far behind.

This is my recipe for the perfect dauphinoise. Don’t be tempted to use more garlic, you need only a whiff. Using waxy potatoes ensures they don’t fall to bits, as Be does keeping them a little thicker. sure to use a heavy baking or casserole dish – having a crisp top and bottom is magical!

Potato Dauphinoise
Serves 4/6
1kg Large Waxy Potatoes, Peeled and Sliced
1 Garlic Clove
Large Knob Unsalted Butter
1 Pint/600ml Double Cream
Sea Salt and Black Pepper

1) Pre-heat the oven to 170C. Rub the baking dish all over with the garlic clove and the butter. Discard the garlic clove.
2) Arrange the potatoes in the dish in layers. Season every second layer with sea salt and pepper – be careful with the salt.
3) Bring the double cream to the boil and pour over the potatoes.
4) Bake, uncovered, for around 2 hours or until cooked to your liking.

This should last a few days, but it rarely does!