Recipe courtesy of Brian Young
Venison Bangers and Parsnip Cocoa Nib Mash
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1604
- Total Fat
- 127
- Saturated Fat
- 65
- Carbohydrates
- 75
- Dietary Fiber
- 18
- Sugar
- 21
- Protein
- 47
- Cholesterol
- 347
- Sodium
- 1843
- Total: 1 hr 25 min (includes soaking time)
- Active: 35 min
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.