Venison Bangers and Parsnip Cocoa Nib Mash Recipe | Food Network

Ingredients

• One 2-pound venison loin, ground
• 6 ounces pork fatback, ground
• 1/2 cup breadcrumbs, finely chopped
• 1/2 cup chicken stock, chilled
• 1/2 cup dry red wine, chilled
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon mace
• 1 bunch fresh sage, chopped
• Hog casings, soaked in tepid water for at least 30 minutes, for stuffing the bangers
• Canola oil, for searing
• 1/2 cup brewed coffee
• 1/4 cup chicken stock
• 2 tablespoons toasted pistachios
• 2 tablespoons all-purpose flour
• 4 pounds parsnips, peeled and chopped
• 8 ounces (2 sticks) butter
• 1/2 large white onion, julienned
• 4 cups heavy cream
• 1/4 cup cocoa nibs