Venison Sausages with Roasted Garlic Mash
Serves 4
8 venison sausages
2 tbsp Hill Farm 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
For the mash:
1 kg floury potatoes, peeled and cut into large dice
½ head roasted garlic in Hill Farm rapeseed oil (see recipe below)
4 tbsp Hill Farm rapeseed oil
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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.
Starters
Soups/Salads/Sandwiches
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We’d love to hear from you if you’ve got a recipe using our rapeseed oil.
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