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1 1/2 cup Broth (chicken, vegetable or beef)
1 Egg, well beaten
1 Tbsp Worcestershire Sauce (opt)
1 Tbsp. Flour
1 pound Parsnips, peeled and chopped
1 tsp. Dijon Mustard (opt)
12 ounces Venison, thawed
2 Tbsp. Olive Oil
2 cloves Garlic, peeled and minced
3 Tbsp. Parsley, chopped finely
6 Tbsp. Butter
Pepper
Salt
½ cup Cream
⅓ cup Oats
Toss the parsnips in a large pot, cover with water and a pinch of salt. Place over high heat and boil until tender, about 30-40 minutes.
While the parsnips are boiling, prepare the meatballs. In a large mixing bowl, stir together the venison, egg, garlic, 2 Tbsp. parsley, oats and a large pinch of salt and pepper until thoroughly combined. If too dry, add a little water; if too wet, add a little more oats.
Heat a medium sized pan. Roll meat into balls, about 1" in diameter, and place in the hot pan. Brown on all sides, about 10-15 min. Set aside. Melt 4 Tbsp. butter in the same pan and slowly whisk in 1 Tbsp of flour. Continue whisking until brown and a roux has formed. Slowly add broth until combined. Add cream. You can add Worcestershire and Dijon if you have them on hand. Let simmer until thick. Add meatballs back into gravy for 1 minute.
When the parsnips are completely soft, place in a blender or food processor along with 1 Tbsp. oil, 2 Tbsp. butter and ½ cup broth; process until smooth. Season with a pinch of salt and pepper to taste. Divide among 4 plates evenly. Top with the meatballs, carrots and onions; and garnish with the remaining parsley.
