Label
All
0
Clear all filters

Parsnip Drop Scones with Venison and Juniper Sauce

Rate this recipe

banner
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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title