Venison is becoming increasingly popular as more people discover this lean red meat. Not only is it always free-range and low in fat, it is also full of flavour and has the highest protein and lowest cholesterol content of any major meat.
Try field&flower venison burgers, haunch steaks, saddle joints and sausages in the Wild Game section of our website.
– 1 pack field&flower venison sausages
– 2 red onions, sliced
– 1 clove garlic, crushed
– 1 pack field&flower bacon pieces or smoked bacon, cut into small cubes
– 250ml red wine
– English rape seed oil
– A handful of button mushrooms
– ½ pint chicken stock
– 1 sprig of thyme
– A few drops of Worcester sauce
Heat the rape seed oil in a casserole dish and gently fry the sausages on a medium heat.
Be careful not to prick the sausages and turn slowly to avoid splitting.
When sausages are browned all over carefully remove them from the pot and place them to one side on a plate.
Using the remaining rape seed oil and the fat from sausages, add the bacon, onions and garlic and fry gently until onions are golden.
Next add the red wine, thyme, bay leaf, chicken stock and Worcester sauce.
Stir well and allow to simmer for a few minutes.
Carefully return the sausages to the pot, cover with the lid and allow the casserole to cook on a fairly low heat for 20 minutes.
Add the mushrooms, season lightly and allow to cook uncovered for a further 20 minutes on a medium heat to thicken.
Cooking time may very slightly depending on the consistency.
Serve with creamy mashed potatoes or some crusty brown bread
Cooking time: 50 minutes