Roasted Venison Loin Grains Parsnip Puree Sauce Poivrade

Ingredients

• 1 saddle of venison
• 1 bottle syrah red wine
• 1/4 cup red wine vinegar
• 1 large onion, peeled and diced
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 1 clove garlic
• 1 bunch thyme
• 1 bay leaf
• 1 teaspoon black peppercorns
• 6 juniper berries
• 1 tablespoon extra-virgin olive oil
• 1 cup sugar
• Veal or beef stock, to cover
• 2 teaspoons heavy cream, optional
• 1 teaspoon olive oil
• 2 cups large-diced parsnip
• 1 teaspoon butter
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallots
• 1 cup mixed mustard greens, optional
• 2 tablespoons pumpkin soup
• Salt and freshly ground black pepper
• Grains, recipe follows
• 4 scant cups water
• 1 teaspoon salt
• 2 cups white quinoa, rinsed well
• Extra-virgin olive oil
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped shallots
• 1 cup farro

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