Method:

Cranberry Chocolate sauce:

1. Chop up your carrot and dice your onion and garlic before adding to a saucepan on medium heat with some olive oil, cooking until everything begins to soften.
2.  Add in your herbs and then the tomato paste.
3. Deglaze with some red wine, make sure to scrap the bottom of the pot with your wooden spoon.
4. Reduce red wine by half and then add in your stock.
5. Reduce your stock down even further so it reaches a gravy sauce consistency. Once it has reached this point add in your craisins. 
6. Switch of the hear now and microplane in your dark chocolate – stirring well to combine.
7. Sauce is ready.

Parsnip Purèe:

1. For the puree – chop up 2 of your parsnips, garlic and shallots and sautè them in some butter.
2. Add you thyme and a little bit of milk, the milk will create steam to cook the parsnips – create a cartouche (a baking paper lid for steaming) and place over your parsnips.
3. Once the parsnips have softened, pour in your cream and then blitz it up. Season to taste.
4. Purée is ready.

Grill:

1. Halve, oil and season up your remaining parsnip before placing on the grill. These will take longer than the venison so it’s good to have them ready by the time the meat goes on.
2. Once your venison loin has come to temp after sitting out, season it with just olive oil and salt and place on the grill. Be careful not to over cook.
3. Once the venison is medium rare, remove from the grill and let it rest with some rosemary.
4. Time to plate up – Splatter your purée on the base, slice up your venison and place on the plate with the grilled parsnips. Finally dress with the cranberry sauce and it’s ready to eat.