Venison sausages and parsnip puree with cocoa nibs

Ingredients:

Sausages

• 900 g of ground venison loin
• 170 g of chopped pork fat
• 0.5 tbsp. breadcrumbs, finely chopped
• 0.5 cups chilled chicken broth
• 0.5 cups dry red wine, chilled
• 2 tablespoons coarse salt
• 1 tbsp freshly ground black pepper
• 1 tsp. nutmeg
• 1 bunch fresh sage, chopped
• Natural sausage casings, soaked in warm water for at least 30 minutes
• Rapeseed oil for frying

Sauce

• 0.5 cups of brewed coffee
• 1/4 cup chicken broth
• 2 tablespoons toasted pistachios
• 2 tbsp. flour

Parsnip Puree with Cocoa Nibs

• 1.8 kg peeled and chopped parsnips
• 220 g butter
• Half a large white onion, thinly sliced
• 4 cups heavy cream
• 1/4 cup cocoa nibs
• Special equipment: a stand mixer or meat grinder with a sausage attachment

Preparation:

1. Sausages:
   
   Combine the venison, lard, breadcrumbs, chicken broth, red wine, salt, black pepper, nutmeg, and sage in a stand mixer bowl and mix on medium speed until smooth. Using a sausage stuffer, stuff the sausage casings with the filling.
2. Preheat oven to 95°C.
3. Fry the sausages on both sides in a hot frying pan with a little vegetable oil until cooked through and the juices run clear when pierced with a skewer, 6–8 minutes. Remove the sausages from the pan and place them in a warm oven to keep warm.
4. Sauce:
   
   Deglaze the pan with brewed coffee. Add the chicken broth and pistachios and reduce the liquid by half. Add the flour and cook for another 2 minutes.
   
   Parsnip Puree with Cocoa:
   
   Combine the parsnips, 110g of butter, and onion in a saucepan. Cook over medium heat until the parsnips are soft enough to puree, about 20 minutes.
5. In another saucepan, combine the heavy cream and cocoa nibs and heat over low heat until the cream smells chocolatey, about 20 minutes. Strain and set aside.
6. In a food processor, combine the parsnips and onions, half the cream, and the remaining 110g of butter. If the puree is too dry, gradually add more cream until you reach the desired consistency; you'll likely need another 1/4 cup of cream.
7. Place the parsnip puree on plates, add the sausages and pour over the sauce from the pan.