Ingredients

Ingredients For the pear chutney

• 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

For the venison

• 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

For the parsnip chips

• 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

To serve

• 3-4 tbsp well-aged balsamic vinegar

Description

Recipe Uses 2 Pears, Peeled, Cored And Chopped, 1 Granny Smith Apple, Peeled, Cored And Chopped, ½ Tsp Grated Ginger, ½ Red Onion, Thinly Sliced, 1...

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