Pan-Seared Venison Steak, Roasted Parsnips with Thyme and Mushroom Gravy

Ingredients

• 2 lb Parsnips (Peeled and cut into 1/2-inch thick batons)
• 3 tbsp Olive Oil
• 1 tbsp Fresh Thyme (Leaves stripped from stems)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a large bowl, combine the prepared parsnip batons, olive oil, fresh thyme leaves, salt, and freshly ground black pepper.

3. 3

   Toss everything together with your hands or a large spoon until the parsnips are evenly and thoroughly coated.

4. 4

   Spread the seasoned parsnips in a single, even layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning and prevent steaming.

5. 5

   Roast for 25-35 minutes, flipping them halfway through (around the 15-minute mark) with a spatula. The parsnips are done when they are tender, golden brown, and caramelized at the edges.

6. 6

   Remove from the oven. Taste and adjust seasoning if needed. Garnish with a little extra fresh thyme if desired and serve immediately while hot.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
• 8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
• 0.5 medium yellow onion (Finely chopped)
• 2 cloves garlic cloves (Minced)
• 3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
• 2.5 cup vegetable broth (Low sodium recommended)
• 1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
• 0.5 tsp dried thyme
• 0.75 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
   • Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
   • Remove the browned mushrooms from the skillet and set them aside on a plate.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Create the Roux

   • Sprinkle the all-purpose flour over the cooked onions and garlic.
   • Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.