Spiced venison with pear chutney and sweet spicy parsnip chips recipe
 2 pears, peeled, cored and chopped1 granny smith apple, peeled, cored and chopped½ tsp grated ginger½ red onion, thinly sliced1 bay leaf1 star anise2.5cm/1in cinnamon stick5 cloves10 black peppercornssalt, to taste75g/3oz dark brown sugar75ml/3fl oz cider vinegar50ml/2fl oz water 2 pears, peeled, cored and chopped 1 granny smith apple, peeled, cored and chopped ½ tsp grated ginger ½ red onion, thinly sliced 1 bay leaf 1 star anise 2.5cm/1in cinnamon stick 5 cloves 10 black peppercorns salt, to taste 75g/3oz dark brown sugar 75ml/3fl oz cider vinegar 50ml/2fl oz water 600g/1lb 5¼oz venison fillet, trimmed 1 tbsp vegetable oil1 tbsp English mustard 1 tbsp clear honey1 tbsp finely chopped fresh ginger 1 tbsp black sesame seeds1 tbsp white sesame seeds1 tbsp coriander seeds, coarsely ground 600g/1lb 5¼oz venison fillet, trimmed 1 tbsp vegetable oil 1 tbsp English mustard 1 tbsp clear honey 1 tbsp finely chopped fresh ginger 1 tbsp black sesame seeds 1 tbsp white sesame seeds 1 tbsp coriander seeds, coarsely ground vegetable oil, for deep-frying4 small parsnips, peeled and cut lengthways into 4 pieces2 tbsp clear honeypinch salt 2 sprigs lemon thymecrushed black pepper vegetable oil, for deep-frying 4 small parsnips, peeled and cut lengthways into 4 pieces 2 tbsp clear honey pinch salt 2 sprigs lemon thyme crushed black pepper 3-4 tbsp well-aged balsamic vinegar 3-4 tbsp well-aged balsamic vinegar Method For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well.Cook for 5-8 minutes until the pears have softened. Remove the pan from the heat and cool slightly. Set aside.For the venison, preheat the oven to 180C/350F/Gas 4.Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces.Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison.Remove the venison from the pan, place onto a baking tray and discard the foil from the venison.Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste. Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat.Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place.For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.) Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper.Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat.Drizzle the honey over the parsnips and mix well.To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar. For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well. For the pear chutney, heat a frying pan until hot. Add all the chutney ingredients to the pan and stir to mix well. Cook for 5-8 minutes until the pears have softened. Cook for 5-8 minutes until the pears have softened. Remove the pan from the heat and cool slightly. Set aside. Remove the pan from the heat and cool slightly. Set aside. For the venison, preheat the oven to 180C/350F/Gas 4. For the venison, preheat the oven to 180C/350F/Gas 4. Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces. Wrap the venison in aluminium foil, without covering the ends to form a sausage-shape. Slice into four pieces. Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison. Heat a frying pan until hot, add the oil and sear the cut ends of each piece of venison. Remove the venison from the pan, place onto a baking tray and discard the foil from the venison. Remove the venison from the pan, place onto a baking tray and discard the foil from the venison. Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste. Mix together the mustard and honey in a small bowl. Stir in the ginger, sesame seeds and coriander seeds. Brush the venison liberally with the mustard-honey paste. Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat. Place into the oven and cook for 12-15 minutes, depending on how well-done you like your meat. Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place. Remove the meat from the oven, cover with aluminium foil and rest the meat in a warm place. For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.) For the parsnip chips, heat the vegetable oil in a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous - do not leave unattended.) Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper. Place the parsnip chips into the fryer and cook for 3-4 minutes until golden-brown and tender. Remove with a slotted spoon and drain on kitchen paper. Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat. Meanwhile, place the honey into a small saucepan and add salt, lemon thyme and crushed black pepper to taste. Heat the mixture over a low heat. Drizzle the honey over the parsnips and mix well. Drizzle the honey over the parsnips and mix well. To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar. To serve, divide the venison between four serving plates. Place a pile of parsnip chips on the side with a spoonful of chutney. Finish with a drizzle of balsamic vinegar.