Mushroom Soufflé:

• 350g button mushrooms, sliced
• 1 big onion, sliced
• 3 cloves garlic, sliced
• 50ml white wine
• 50g butter
• 50g flour
• 3 eggs, yolks & whites separated
• 120ml full cream
• Salt & pepper to taste

Roast Parsnip & Spring Onion:

   
• 4 parsnips, peeled and halved
• 8 spring onions
• 4-5 tbsp olive oil
• Sea salt to taste

Mushroom Soufflé

1. Pre-heat the oven to 175 degrees celsius.    
2. In a frying pan, melt the butter & sauté the onion, mushrooms & garlic until soft. Add wine & cook for another 2 minutes. Season.
3. In a small saucepan bring cream, garlic & a pinch of salt to the boil. Set aside to cool to room temperature.
4. In a food processor, mix together the mushroom mixture, egg yolks, cream mixture and flour until well incorporated.
5. Whisk the egg whites until stiff, then fold in.
6. Pour the batter into 3 greased soufflé moulds, then bake for 15-20 minutes.
7. Serve immediately with the venison and roast vegetables.

Roast Parsnip & Spring Onion

   
1. Pre-heat the oven to 200 degrees celsius.
2. Place the parsnips & spring onion on a roasting tray and sprinkle with olive oil & salt.
3. Roast for 12-15 minutes.
4. Serve with venison and mushroom soufflé.