Venison faggots with parsnip mash
Try this classic autumnal dish using venison served with a creamy parsnip and rich port sauce.
Ingredients
To Make the Faggots:
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Onions 300 g
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Thyme 6 g
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Mace 1 g
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Port wine 200 ml
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Rapeseed oil 50 ml
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Cracked Black Pepper 4 g
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Brandy 75 ml
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Sea salt 6 g
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White breadcrumbs 30 g
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Water 1.3 l
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Caul fat 200 g
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Egg 50 g
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Streaky bacon 150 g
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Lard 120 g
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Pork Liver 250 g
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Venison shoulder, diced 1 kg
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Juniper berries 2 g
For the Parsnip Puree:
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Whole milk 600 ml
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Parsnips 1.5 kg
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Water 0.6 l
To Finish the Dish:
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Micro herbs 20 g
Preparation
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To Make the Faggots:
- Soak the caul fat in cold water.
- Finely dice the onions then sweat in pan with the salt cooking for 5-6 min. until translucent and soft.
- Add the juniper berries, ground clove, ground mace and KNORR Garlic Puree, and cook for a further 3 min.
- Add the brandy and 100ml of port, bring to the boil and add bread crumbs until the liquid has been absorbed. Remove the contents from the pan and chill.
- Once the onion mix is cold, mix with the diced venison, liver, bacon and pork fat and mince through a mincer.
- Remove the caul fat from the water and squeeze any remaining water, set aside.
- Weigh the faggot mix into 70g balls and carefully wrap each one in the caul fat. Once covered, cut the caul fat away any excess making sure the ends are folded underneath.
- Chill for one hour.
- Preheat the oven to 180°C.
- Heat the rapeseed oil in a medium pan.
- Seal the faggots by placing them seam down in the pan and gently frying for 2-3 min. each side until golden brown. Once all have been sealed place in a tray or gastronome. Set aside.
- In a pan heat the rest of the port and reduce by half. Add the water and bring to the boil.
- Whisk in the KNORR Chicken Jelly and KNORR Gravy Granules until smooth and cook for 5 min. or until the sauce is thick and glossy.
- Pour the sauce over the faggots, place a sheet of baking parchment over the faggots and cover with foil.
- Place in the preheated oven for 10 min. and remove the foil and greaseproof and return to the oven for a further 5 min.
- The Faggots should be glazed with the sauce ensure these are thoroughly cooked before serving.
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For the Parsnip Puree:
- Peel and chop the parsnip thinly.
- In a suitable pan bring the water to the boil whisk in the KNORR Chicken Jelly until dissolved. Set aside.
- Place the sliced parsnips in a suitable pan and cover with the chicken stock and milk. Bring the chopped parsnips gently to the boil, simmer for 10 min. until the parsnips are tender and soft.
- Drain the parsnips reserving the cooking liquor. Blend the drained parsnips with the MEADOWLAND 250 in a food processer until smooth adding the cooking liquor to adjust the consistency of the mash as needed.
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To Finish the Dish:
- Place a large spoon of parsnip mash in the centre of a plate, then carefully take two of the faggots out of the roasting dish and place on top of the mash.
- Spoon the sauce over the faggots and then serve.
- Garnish with micro herbs.
