MissDissent (missdissent) wrote,
MissDissent
missdissent

Venison Tenderloin with Fig Jam and Parsnip Puree



This was our first episode at cooking venison at home. It was a tenderloin of venison from Craig Cook's Meats in Northbridge, and the piece set us back about $15 for what was to become two serves that sat in the stomach for a while. We had it on a bed of parsnip mash with a home-made fig jam based on fresh figs which are very cheap at the moment.

Tags: food, recipes
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