Venison Bangers and Parsnip Cocoa Nib Mash

Total Time:
1 hr 35 min
Prep:
35 min
Inactive:
30 min
Cook:
30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Bangers:
  • One 2-pound venison loin, ground
  • 6 ounces pork fatback, ground
  • 1/2 cup breadcrumbs, finely chopped
  • 1/2 cup chicken stock, chilled
  • 1/2 cup dry red wine, chilled
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon mace
  • 1 bunch fresh sage, chopped
  • Hog casings, soaked in tepid water for at least 30 minutes, for stuffing the bangers
  • Canola oil, for searing
  • Pan Sauce:
  • 1/2 cup brewed coffee
  • 1/4 cup chicken stock
  • 2 tablespoons toasted pistachios
  • 2 tablespoons all-purpose flour
  • Parsnip Cocoa Nib Mash:
  • 4 pounds parsnips, peeled and chopped
  • 8 ounces (2 sticks) butter
  • 1/2 large white onion, julienned
  • 4 cups heavy cream
  • 1/4 cup cocoa nibs
Directions
  • 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. Using a sausage-stuffer attachment, stuff the sausage meat into the hog casings.

  • Preheat the oven to 200 degrees F.

  • 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. Remove from the pan and place in the oven to hold.

  • For the pan sauce: Deglaze the pan with the brewed coffee. Add the chicken stock and the pistachios and reduce by half. Whisk in the flour and cook for an additional 2 minutes.

  • 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. Cook until the parsnips are soft enough to puree, about 20 minutes.

  • 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. Strain and set aside.

  • 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. 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.

  • On each plate, place the bangers over a dollop of the parsnip mash and pour the pan sauce over the top.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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