Venison (or Lamb) w/Parsnips + Blueberry Sauce

I grew up in a hunting family and venison was common on our table. The heady gaminess works with the sweet tannin of blueberries. Should you not have any venison, lamb or goat is a fine substitution. I’ve also made this with pork and duck or simply skipped the meat and let a big pile of arugula take its place. This is one place where substituting mushrooms for a vegetarian option is not ideal.