Venison With Parsnip Puree, Dumpling And Sausage Casserole Recipe

Ingredients For Venison With Parsnip Puree, Dumpling And Sausage Casserole Recipe

• 1 Venison loin
• 10 gram Juniper berries
• 10 gram Maldon salt
• 1 Large potato
• Sea salt
• Unsalted butter
• 500 gram Self raising flour
• 2 gram Sea salt
• 250 gram Suet
• 500 gram Parsnip
• 1 dash Rapeseed oil
• 1 Knob of unsalted butter
• Sea salt
• 500 milliliter Whole milk
• Thyme leaves
• 1 dash Rapeseed oil
• 3 Carrots
• 3 stick Celery
• 0.5 Celeriac
• 4 Venison sausages
• 2 Star anise
• Sea salt
• 125 milliliter Port
• 250 milliliter Red wine
• 1 liter Brown chicken stock
• 10 gram Juniper berries
• 125 milliliter Port
• 250 milliliter Red wine
• 1 liter Brown chicken stock
• 1 dash Rapeseed oil
• 1 Knob of unsalted butter
• 500 gram Parsnip
• Sea salt
• 500 milliliter Whole milk
• 500 gram Self raising flour
• 2 gram Sea salt
• 250 gram Suet
• 1 Large potato
• Sea salt
• Unsalted butter
• 4 Venison sausages
• 1 dash Rapeseed oil
• 3 Carrots
• 3 stick Celery
• 0.5 Celeriac
• 2 Star anise
• Sea salt
• 1 Venison loin