Cannabis-Infused “Emerald Herb Crusted Venison Medallions with Parsnip Purée”

Cannabis-Infused “Emerald Herb Crusted Venison Medallions with Parsnip Purée”

Venison has long been part of Irish culinary heritage, traditionally featured in countryside kitchens and celebratory meals. This refined interpretation highlights tender venison medallions coated in a vibrant emerald herb crust, paired with silky parsnip purée for earthy balance. The cannabis infusion is incorporated into a measured rosemary finishing butter, brushed over the sliced medallions just before serving to maintain precision and flavor clarity.

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A Note on Dosing

This recipe serves 4 plates.

Using 1.5g of 15% THC flower:

~55mg THC total (infused into rosemary butter)

~12–14mg per plate

For lighter servings:

• 1g flower → ~8–9mg per plate

• 2g flower → ~16–18mg per plate

All cannabis is infused into the finishing butter.

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Step 1: Cannabis-Infused Rosemary Butter

Ingredients

• 1.5g cannabis flower

• 1/2 cup unsalted butter

• 1 teaspoon finely chopped rosemary

Decarboxylation

Preheat oven to 225°F (107°C).

Bake finely ground cannabis for 35–40 minutes. Cool completely.

Infusion

Melt butter over low heat (160–180°F).

Add decarboxylated cannabis.

Maintain low heat for 2 hours.

Strain thoroughly.

Stir in fresh rosemary once cooled slightly.

This butter contains the full THC content.

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Step 2: Emerald Herb Crust (Non-Infused)

Ingredients

• 1/2 cup fresh parsley

• 2 tablespoons thyme

• 1/4 cup panko breadcrumbs

• 1 tablespoon olive oil

• Pinch salt

• Cracked black pepper

Pulse until vibrant green and coarse.

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Step 3: Venison Medallions (Non-Infused)

Ingredients

• 1 1/2 pounds venison loin

• Salt

• Black pepper

• Olive oil

Slice loin into thick medallions.

Season generously.

Sear in hot pan 2–3 minutes per side for medium-rare.

Press herb crust onto top surface.

Finish briefly in 375°F oven if needed.

Rest before slicing.

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Step 4: Parsnip Purée (Non-Infused)

Ingredients

• 3 large parsnips, peeled and chopped

• 2 tablespoons butter

• 1/4 cup heavy cream

• Salt

Boil parsnips until tender.

Blend with butter and cream until smooth.

Season to taste.

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Step 5: Plate

Spoon parsnip purée onto plate.

Slice venison medallions and arrange over purée.

Brush measured cannabis-infused rosemary butter over meat.

Finish with:

• Fresh thyme

• Flaky sea salt

• Cracked pepper

Do not cook infused butter after brushing.

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Flavor Profile

• Tender, lean venison

• Fresh herb brightness

• Earthy parsnip sweetness

• Aromatic rosemary finish

• Balanced herbal undertone

Refined, seasonal, and bold.

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Packaging & Dosing Guidance

Per plate: ~12–14mg THC

Label clearly:

“CANNABIS-INFUSED EMERALD HERB VENISON”

THC per plate

Date prepared

“Start with half and wait 90 minutes before consuming more.”

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Safety & Storage

⚠️ Approximately 55mg THC total in infused butter

⚠️ Brush evenly for consistent dosing

⚠️ Clearly label infused components

⚠️ Do not drive after consuming

Storage:

Refrigerate up to 3 days

Store infused butter separately