Instructions

1. Heat the 2 tbsp rapeseed oil in a casserole dish and add the sausages. Brown well on all sides.


2. Remove from the pan and add the onion. Cover and cook over a low heat for 10 minutes, until soft and translucent.
3. Add the dried cranberries, juniper berries and flour and cook for a further 2 minutes.
4. Blend in the balsamic vinegar, red wine and stock, stirring all the time, until you have a smooth, thickened sauce.
5. Add the herbs and redcurrant jelly, and return the sausages to the pan. Simmer gently for 10 – 15 minutes, until the sausages are cooked through.
6. For the mash, place the potatoes in a large pan of salted water and bring to the boil.
7. Simmer until tender to the point of a knife. Drain very well and puree through a ricer for a very smooth texture. (If you do not have a ricer just ensure that you mash the potatoes as smoothly as possible).
8. Season well with sea salt and black pepper and squeeze in the roasted garlic cloves.
9. Add the rapeseed oil and beat in well. Serve with the venison sausages and sauce.

Thank you to Hillfarm Oils for sharing this recipe with us.