Prep Time: 60 minutes

Serves 4 

• 1 pound Parsnips, peeled and chopped
• 12 ounces Venison, thawed
• 1 Egg, well beaten
• 2 cloves Garlic, peeled and minced
• 3 Tbsp. Parsley, chopped finely
• ⅓ cup Oats
• 2 Tbsp. Olive Oil
• 6 Tbsp. Butter
• 1 Tbsp. Flour
• 1 1/2 cup Broth (chicken, vegetable or beef)
• ½ cup Cream
• Salt and Pepper to taste
• 1 Tbsp Worcestershire Sauce (opt)
• 1 tsp. Dijon Mustard (opt)

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.