Name: Parsnip Drop Scones with Venison and Juniper Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 1 large parsnip, about 200 g; 1 medium egg, beaten; 2 medium shallots, peeled and finely chopped; 4 venison under-fillets, each about 180 g; salt and freshly ground black pepper; 80 g self-raising flour; 2 teaspoons redcurrant jelly; 6 juniper berries, crushed; 200 ml beef stock (approximately); milk to mix; 1 teaspoon plain flour; vegetable oil for frying; a good knob of butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

These drop scones aren’t traditional at all, I’ve just made them up and found the sweetness of parsnip in this format works a treat. I like to use the venison under-fillet for dishes like this. It often gets sold with the saddle but game dealers should be happy to part with it separately. If time, marinate the venison in red wine with thyme sprigs, crushed peppercorns, crushed juniper berries, and a little oil in the fridge for 2-3 days, to improve the flavour.