Venison Bangers And Parsnip Cocoa Nib Mash
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
170 g
Pork (fatback, ground)1 cup
Chicken Stock1 cup
Red Wine (dry, chilled)2 tbsps
Kosher Salt1 tsp
Mace1 bunch
Sage (fresh, chopped)1 cup
Brewed Coffee2 tbsps
Pistachio (toasted)2 tbsps
All-Purpose Flour1810 g
Parsnip (peeled and chopped)230 g
Butter (2 sticks)1 large
White Onion (julienned)4 cups
Heavy Cream1 cup
Cocoa (nibs)Directions:
1
Special equipment: a stand mixer or meat grinder with a sausage-stuffer attachment For the bangers: Combine the venison, pork fatback, breadcrumbs, chicken stock, red wine, salt, black pepper, mace and sage in the bowl of a stand mixer and mix on medium speed until well incorporated
2
Using a sausage-stuffer attachment, stuff the sausage meat into the hog casings
3
Preheat the oven to 200 degrees F
4
Sear the bangers on both sides in a hot saute pan with a little canola oil until cooked through and the juices run clear when the bangers are poked with a skewer, 6 to 8 minutes
5
Remove from the pan and place in the oven to hold
6
For the pan sauce: Deglaze the pan with the brewed coffee
7
Add the chicken stock and the pistachios and reduce by half
8
Whisk in the flour and cook for an additional 2 minutes
9
For the parsnip cocoa nib mash: Combine the parsnips, 4 ounces (1 stick) of the butter and the onions in a saucepan over medium to medium-low heat
10
Cook until the parsnips are soft enough to puree, about 20 minutes
11
In another pot, combine the heavy cream and cocoa nibs and cook on low heat until the flavor of cocoa is in the cream, about 20 minutes
12
Strain and set aside
13
In a food processor, combine the parsnips and onions, half of the cream mixture and the remaining 4 ounces (1 stick) of butter and puree
14
If the mixture is too dry, add more of the cream mixture slowly to achieve the desired consistency; you will likely add an additional 1/4 cup of the mixture
15
On each plate, place the bangers over a dollop of the parsnip mash and pour the pan sauce over the top