Put a kettle of water on to boil. Peel the carrots and swede and cut into small chunks. Put into a saucepan, cover with boiling water and add some salt. Bring back to the boil, then cover and simmer for 12 minutes or until tender.
Meanwhile, preheat the griller to high. Put 4 sprigs parsley aside for a garnish, then chop the rest.
Mix the cranberry sauce, port or wine and the oil. Place the venison steaks on the rack of the griller tray and brush half the mixture over the steaks, reserving the rest.
Put the allspice and juniper berries into a polythene bag and coarsely crush with a rolling pin. Sprinkle half over the steaks, then season the meat with pepper.
Grill the steaks for 7–8 minutes, sprinkling with salt after 5 minutes. Turn the steaks, spread with the rest of the cranberry mixture and sprinkle with the remaining spices and more black pepper. Grill for 5 minutes more, then sprinkle again with salt.
Drain the vegetables and return to the pan over low heat. Shake to dry off excess water, then mash with the butter and season with black pepper.
Serve the purée on individual plates and scatter over the chopped parsley. Add steak and garnish each plate with a parsley sprig.
This meal is complete in its own right but, if you like, you could serve a simple green vegetable, such as steamed broccoli, on the side.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, C and E, and iron and zinc.
made this again and it is so quick and easy. I had no cranberry sauce so I used red jam instead (4 fruits was what I had) and it still tasted excellent and was approved by the kids though I did not sprinkle much of the juniper/allspice on theirs - 26 Feb 2013
I followed the recipe for the glaze on the venison but served with salad due to the warm weather. Glaze was very nice. I thought it might be a bit strong for the 5 and 3 year olds but they had no complaints. - 02 Dec 2012