Herby, Red Wine Venison Sausage Stew
Serves: 4
Preparation: NA
Cooking Time: NA
British Venison specialty sausages. Made from naturally reared, grass fed deer. Tender and lean meat used, marbled with fat. Herbs and seasonings added to bring out the flavour of the venison. 85% meat content.
Ingredients
- 500g venison sausages
- 200g smoked bacon or pancetta
- 200g mushrooms, halved
- 1 onion, finely chopped
- 1 tbsp flour
- 400ml red wine
- 2 cloves garlic, peeled and chopped
- 4 sprigs of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 2 tbsp Worcester sauce
- 1 tbsp butter
- salt and pepper
- olive oil
Method
- Heat a glug of olive oil in a frying pan on a medium heat, and brown the sausages.
- Once browned, set the sausages aside, and add the onion, garlic and bacon to the pan, and cook for 15 minutes, until the bacon is cooked through and the onions soft.
- Stir in the flour to the onions and cook for 2 minutes. Add the sausages back to the pan.
- Pour in the wine, Worcester sauce, and herbs, and stir everything together thoroughly.
- Put the lid on the pan and simmer away for 30 minutes on a low heat.
- At this stage, add the mushrooms, and some salt and pepper. Cook for a further 30 minutes.
- When the sauce has thickened, add the butter at the very end and stir through.
- Serve with mashed potatoes and cabbage.
