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Venetian Style Venison Sausages

This hearty Venetian-style venison sausage recipe promises beautifully rich and comforting flavours perfect for a cold winter's night. Slowly simmering savoy cabbage becomes sweet and tender, absorbing the juices of the sausages as they cook, and is all best enjoyed with a generous spoon of mustard.

Venetian style venison sausages

Preparation

  • Prep Time: 10 minutes
  • Cook time: 40 minutes
  • Serves: 2 people

Ingredients

  • 6 venison sausages
  • 1 savoy cabbage, cored and tough veins removed, finely shredded
  • 2 cloves garlic, crushed
  • 1 sprig rosemary
  • 4 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 20 ml boiling water
  • 2 tbsp white wine vinegar

Thanks to Eat Game, for sharing this recipe with us.

Instructions

  1. In a large pan (stainless steel or cast iron) place the finely chopped garlic, oil and mustard seeds. Warm through and simmer to infuse the ingredients for 2-3 min.
  2. Add the finely shredded savoy cabbage (make sure to remove all the white, thick veins as they don't cook well and remain tough).
  3. Mix well and season to taste. Continue to simmer on a medium heat stirring the cabbage often as can easily burn at this stage.
  4. Add the water and the vinegar and cook with a lid on for at least 25 min, stirring often to prevent the cabbage sticking or burning.
  5. In the meantime, prick the sausages with a toothpick at random (to allow some of the juice to seep through the savoy whilst cooking as well as to prevent the sausages to break).
  6. When the cabbage is at least half of the original volume, add the sausages, and stew for 15 minutes until cooked.
  7. Serve piping hot with a nice dollop of mustard.

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