Venison Sausages with Roasted Garlic Mash
Suffolk bangers & mash! Hillfarm produce their rapeseed oil just a few miles up the road from us in Suffolk and it makes the best mashed potato - the perfect partner to our venison sausages
- 8 venison sausages
- 2 tbsp hillfarm rapeseed oil
- 1 onion, peeled and finely chopped
- 50g dried cranberries
- 6 juniper berries
- 1 tbsp plain flour
- 1 tbsp balsamic vinegar
- 200ml red wine
- 300ml chicken / game stock
- 1 tbsp redcurrant jelly
- 1 bay leaf
- ½ tbsp thyme leaves, chopped
- 1 kg floury potatoes, peeled and cut into large dice
- ½ head roasted garlic in hillfarm rapeseed oil
- 4 tbsp hillfarm rapeseed oil
- Heat the 2 tbsp rapeseed oil in a casserole dish and add the sausages. Brown well on all sides.
- Remove from the pan and add the onion. Cover and cook over a low heat for 10 minutes, until soft and translucent.
- Add the dried cranberries, juniper berries and flour and cook for a further 2 minutes.
- Blend in the balsamic vinegar, red wine and stock, stirring all the time, until you have a smooth, thickened sauce.
- 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.
- For the mash, place the potatoes in a large pan of salted water and bring to the boil.
- 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).
- Season well with sea salt and black pepper and squeeze in the roasted garlic cloves.
- 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.
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I love a regular beef chilli, but this venison version is something else! Using a combination of diced haunch and venison mince gives the dish a real depth of flavour and a great texture.