Parsnip Drop Scones with Venison and Juniper Sauce

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.