VENISON BANGERS AND PARSNIP COCOA NIB MASH
Steps:
- 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.
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