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1
Bring a large quantity of salted water to a boil.
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2
Fill another bowl with water and add ice.
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3
Add the parsley to the boiling water and blanch until softened, about 2 minutes.
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4
Transfer to the ice water.
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5
When cold, drain and squeeze the parsley well to remove as much water as possible.
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6
Transfer to a blender and add the salt and sugar.
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7
Start the machine, and add the oil in a thin, steady stream.
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8
Blend until the blender jar feels slightly warm, 3 to 5 minutes.
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9
To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt.
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10
Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes.
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11
Drain, transfer to a food processor, and puree.
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12
Add the honey and butter and season with salt and pepper to taste.
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13
Pulse to blend.
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14
Keep warm.
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15
To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix.
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16
Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly.
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17
Heat a large skillet over high heat.
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18
Add the oil and swirl to coat the pan.
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19
Add the venison and sear it, turning once, about 8 minutes for medium-rare.
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20
Allow the meat to rest for 5 minutes, then slice into 6 pieces each.
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21
PLATING: Divide the puree among 4 serving plates.
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22
Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve.
