Venison with Parsnip Purée, Dumpling and Sausage Casserole Recipe - Great British Chefs

Ingredients

• 1 venison loin, weighing approx. 700g, off the bone and trimmed
• 10g of juniper berries
• 5g of Maldon salt
• 1 large potato, peeled
• sea salt
• unsalted butter, melted, as needed
• 500g of self-raising flour
• 2g of sea salt
• 250g of suet
• 500g of parsnip, peeled, cored and chopped
• 1 dash of rapeseed oil
• 1 knob of unsalted butter
• 500ml of whole milk
• thyme leaves, to garnish
• 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
• 4 venison sausages
• 2 star anise
• 125ml of port
• 250ml of red wine
• 1l brown chicken stock