Our butchers take extra care to remove as much of the quality venison as they can from every carcass. Anything trimmed from loins or other joints is kept and either diced, or goes into our Venison and Old English Sausages. These make a delicious meal on their own, but this recipe from Rachel Green shows you how to elevate it into a totally delicious supper. Serves 4.
Heat 1 tbsp of olive oil in a frying pan over a medium heat and brown the sausages on all sides.
Heat the remaining oil in a casserole dish, add the bacon lardons and fry for 2 minutes before adding the onion and carrot. Cook for a further 5 minutes until the vegetables are soft.
Add the garlic, mushrooms, mixed herbs and bay leaf (if using) to the casserole and cook for a further 3 minutes.
Next, add the red wine, redcurrant jelly, tomato ketchup and Lea & Perrins and season with a little salt and pepper. Add the beef stock and bring to the boil, stirring well. Add the lentils and cannellini beans and turn the heat down. Simmer very gently for 15 minutes, reducing the liquid by a third.
Add the sausages to the casserole dish, cover with a lid, and cook for a further 15 minutes adding a little water if necessary.
Taste, adjust the seasoning if necessary, and serve with the aligoté potatoes (recipe below).
Many thanks to Rachel Green and Eat Game, supported by BASC for this recipe.
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