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