Venison Bangers And Parsnip Cocoa Nib Mash Recipes

PARSNIP MASH

Parsnip Mash image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Peel and roughly chop 2 pounds parsnips. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons butter; season with salt and pepper. Sprinkle with grated parmesan.
Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

BANGERS AND MASH

Bangers and Mash image

A great British dish my grandmother made for us on those cold and stormy days.

Provided by AMANDA FAIR

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup milk, or as needed
salt and pepper to taste
1 ½ pounds beef sausage
½ cup diced onion
1 (.75 ounce) packet dry brown gravy mix
1 cup water, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Nutrition Facts : Calories 570.3 calories, Carbohydrate 67.7 g, Cholesterol 61 mg, Fat 24.9 g, Fiber 6.7 g, Protein 20.3 g, SaturatedFat 10.8 g, Sodium 1205.8 mg, Sugar 4.8 g

VENISON BANGERS

Venison Bangers image

Make and share this Venison Bangers recipe from Food.com.

Provided by Chef Kirk T

Categories Deer

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs ground venison
1 1/2 lbs ground pork
1 1/2 cups dry breadcrumbs
1 1/4 cups chicken broth
3 1/2 teaspoons banger seasoning

Steps:

Mix well. Grind again. This mixture will be too fine to form into patties. Force mixture into casings and tie in 4-5 inch lengths. Bake or saute.
BANGER SEASONING.
5 tsp Ground white pepper.
2 1/2 tsp Mace.
2 1/4 tsp Salt.
2 tsp Ground ginger.
2 tsp Rubbed sage.
1/2 tsp Nutmeg.

Nutrition Facts : Calories 472.4, Fat 25, SaturatedFat 9.7, Cholesterol 148.1, Sodium 393.5, Carbohydrate 14.7, Fiber 0.9, Sugar 1.4, Protein 43.9

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