Venison Sausages and Redcurrant Gravy recipe

Preparation Time: 10 minutes | Cooking Time: 30 minutes

Venison is a rich, gamey meat which means it works wonderfully well with fruity flavours. In this recipe, venison sausages are cooked with a thick and fruity gravy that the whole family will enjoy. Serve with mashed potatoes.


  • 8 x venison sausages
  • 150g pearl onions, skinned
  • 2 garlic cloves
  • 150g button mushrooms
  • 200ml beef stock
  • 150ml red wine
  • 2 tbsp. redcurrant jelly
  • 3 sprigs fresh thyme
  • 2 tsp. corn-flour mixed with 1 tbsp. water
  • Salt and pepper
  • Oil to fry


  1. Halve the onions and mushrooms. Mince the garlic cloves. Heat a little oil in a frying pan. Add the oil and fry the sausages for up to 10 minutes or until lightly browned.

  2. Add the onions and fry for a further 5 minutes or until browned. Remove from the pan and set to one side. Add the mushrooms and garlic to the pan and fry for 4-5 minutes or until softened and tender. Add the stock, wine, redcurrant jelly and thyme sprigs. Add the corn-flour mix, salt and pepper and bring to the boil. Simmer until thickened, then add the sausages and onions.

  3. Simmer for 10 minutes or until the sausages are cooked through.

If you like, try adding some bacon to the gravy for a hint of saltiness. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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