Crispy Venison Steaks With SpéCuloos Crust And Blueberry Sauce

• 2 1/4 pounds parsnips
• 2 3/4 cups carrots
• 2 1/8 tablespoons unsalted butter
• 1 1/2 cups frozen blueberries
• 6 tablespoons white wine
• 2 teaspoons granulated sugar
• 1 1/2 tablespoons balsamic vinegar
• 4 tablespoons orange juice
• 2 13/16 tablespoons unsalted butter
• 16 cookies speculoos
• 2 eggs
• 4 venison steaks 150 grams each
• 2 1/8 tablespoons unsalted butter

1. Wash and peel parsnips and carrots, cut them in large pieces.
2. Steam vegetables for about 25 minutes until tender.
3. Drain vegetables, mash them with a fork and add 30 gr. of butter, season with salt and pepper. Set aside.
4. In a medium saucepan, combine blueberries white wine and sugar.
5. Cook over medium heat for about 10 minutes.
6. Add balsamic vinegar, orange juice, season with salt and pepper.
7. Add 40 grams of butter, season with pepper and cook over low heat for about 3 minutes.
8. Crush the cookies to get fine crumbs.
9. Place them into a shallow plate.
10. In a second plate, whisk the eggs and season with salt.
11. Dip the venison steaks into the eggs coating all sides, remove the excess.
12. Roll them in the speculoos crumbs.
13. Melt butter in a sauteing pan and cook the steaks over high heat for about 3-5 minutes on each side.
14. Season with salt.
15. To serve, arrange vegetable puree on each plate, using a circular pastry mold.
16. Slice the venison steaks on top, and add the blueberry sauce.

parsnips, carrots, unsalted butter, frozen blueberries, white wine, sugar, balsamic vinegar, orange juice, butter, cookies, eggs, unsalted butter

Taken from www.yummly.com/recipe/Crispy-Venison-Steaks-with-Speculoos-Crust-and-Blueberry-Sauce-782136 (may not work)