Seared venison loin with licorice sauce, and glazed parsnip colcannon

Method

1. For parsnip colcannon, place parsnips in a large saucepan, cover with cold water and bring to the boil. Simmer for 25 minutes, or until tender.
2. Meanwhile, melt 20g butter in a medium frying pan and add the cabbage, onion and leek. Cook over medium heat, stirring frequently, for 6 minutes or until tender. Drain parsnips and leave to steam for a few minutes before pushing through a ricer, mouli or sieve back into the saucepan.
3. Meanwhile, heat the milk and remaining 20g butter (in a small saucepan or the microwave). Pour milk mixture over the parsnips and beat well. Fold through the cabbage mixture and season to taste with salt and pepper. Keep warm until needed.
4. Pre-heat oven to 200ºC.
5. Heat a large frying pan over high heat and add oil. If the venison loins are too long for the diameter of your pan, cut in half vertically. Season venison with salt and pepper and brown quickly on all sides for 3 minutes. Remove venison to a baking tray and roast in the pre-heated oven for 6 minutes for rare. Cover loosely with foil and rest for 5–10 minutes.
6. Meanwhile, return venison frying pan to heat and add stock, sherry, red currant jelly and licorice root. Bring to the boil, stirring to dissolve the redcurrant jelly and dislodge any sediment. Add any venison juices. Boil over medium-high heat until thickened and reduced by approximately half. Strain into a small saucepan, discarding licorice root. Add apple cider vinegar to taste and season with salt and pepper. Keep warm.
7. To serve, place a spoonful of the warm colcannon on each plate. Top with slices of venison and drizzle with licorice sauce. Serve with wilted spinach, if desired.