Venison loin with parsnip purée, suet dumpling and sausage casserole

by Scott Goss
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Ingredients

Fresh Meat

  • 1 venison loin, weighing approx. 700g, off the bone and trimmed
  • 250g of suet

Fruit & Vegetables

  • 10g of juniper berries
  • 1 large potato, peeled
  • 500g of parsnip, peeled, cored and chopped
  • 3 carrots, peeled and cut into 0.5cm dice
  • 3 celery sticks, cut into 0.5cm dice
  • 1/2 celeriac, peeled and cut into 0.5cm dice

Store Cupboard

  • 5g of Maldon salt
  • sea salt
  • 500g of self-raising flour
  • 2g of sea salt
  • sea salt
  • sea salt

Dairy

  • unsalted butter, melted, as needed
  • 1 knob of unsalted butter
  • 500ml of whole milk

Oils & Vinegars

  • 1 dash of rapeseed oil
  • 1 dash of rapeseed oil

Salad & Fresh Herbs

  • thyme leaves, to garnish

Game

  • 4 venison sausages

Spices & Dried Herbs

  • 2 star anise

Beverages

  • 125ml of port
  • 250ml of red wine

Cooking Sauces

  • 1l brown chicken stock