Roast venison loin with parsnip and shallot tart recipe
 A caramelised root veg tarte tatin provides an impressive backdrop for this roasted venison dish from Saturday Kitchen. 80g/2¾oz butter 3 round shallots, halved 2 parsnips, cut into rounds1 garlic clove 1 bay leaf 2 fresh thyme sprigs 80g/2¾oz light brown sugar 2 tbsp red wine vinegar 2 tbsp balsamic vinegar plain flour, for dusting 150g/5½oz ready-made puff pastry 80g/2¾oz butter 3 round shallots, halved 2 parsnips, cut into rounds 1 garlic clove 1 bay leaf 2 fresh thyme sprigs 80g/2¾oz light brown sugar 2 tbsp red wine vinegar 2 tbsp balsamic vinegar plain flour, for dusting 150g/5½oz ready-made puff pastry 2 tbsp olive oil200g/7oz venison loin10g/⅓oz butter 2 juniper berries, crushed 2 fresh thyme sprigs 1 garlic clove, smashed25ml/¾fl oz Madeira wine 2 tbsp olive oil 200g/7oz venison loin 10g/⅓oz butter 2 juniper berries, crushed 2 fresh thyme sprigs 1 garlic clove, smashed 25ml/¾fl oz Madeira wine 25g/1oz unsalted butter1 bunch cavolo nero, stalks removed 25g/1oz unsalted butter 1 bunch cavolo nero, stalks removed Method Preheat the oven to 210C/190C Fan/Gas 7.To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool.Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan.Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest.To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. Preheat the oven to 210C/190C Fan/Gas 7. Preheat the oven to 210C/190C Fan/Gas 7. To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. To make the tart place a 15cm/6in round, flameproof pan over a low heat and add the butter. When melted, add the vegetables, garlic, bay and thyme and allow to cook, bubble and gently browned for 10–15 minutes. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool. Add the sugar, once the vegetables have caramelised, then add both vinegars. Take off the heat and allow to cool. Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan. Lightly dust a work surface with flour then roll out the puff pastry to a thickness of just less than a 1 pound coin. Use a sharp knife to cut into a circle the same size as your flameproof pan. Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. Cover the pan of caramelised vegetables with the pastry and tuck in the sides. Put in the oven for 25 minutes, then carefully remove and allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest. To cook the venison, add the olive oil to a flamproof pan and sear the venison all over. Add the butter, juniper, thyme and garlic, then transfer to the oven and roast for 8–10 miutes until medium rare. Remove from the heat and add the Madeira to the pan. Allow to rest. To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To cook the cavolo nero, heat a sauté pan over medium heat and add the butter. Once hot and melted add the cavalo nero and cook for 2–3 minutes or until wilted. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side. To serve, slice the venison and pour over a little of the Madeira juice over the top. Serve with the tart and sautéed cavolo nero on the side.