Scottish Farmer's Market Cookbook by Nick Paul

Author:Nick Paul
Language: eng
Format: epub
ISBN: 9781906000035
Publisher: Neil Wilson Publishing
Published: 2012-10-26T16:00:00+00:00

Venison Sausages Casserole

FROM TOMBUIE SMOKEHOUSE

BY SALLY CRYSTAL

Cook’s Tips: Venison is a splendid, healthy alternative to lamb or beef and is naturally low in fat and very versatile to use. The lack of fat in the meat means that it can dry out in the cooking process, so be careful not to overcook it. To test if the meat is cooked, press it with the edge of a knife. If the juices are slightly red in colour this indicates that the meat is ready to serve. Try this recipe with venison collops as an alternative by frying the collops in a little oil to sear them first, then adding them to the casserole. Reduce the cooking time to 45 minutes. Try adding a little port to make the sauce slightly stronger in flavour.

Yield: 4 servings

1 pack 10 venison sausages from Tombuie Smokehouse

3 medium carrots, chopped

2 medium onions, sliced

300ml/½pt stock, made from venison if available, or use lamb

1tbsp oil

1tbsp crème fraiche

2tsp Dijon mustard

1tsp redcurrant jelly

Salt and pepper to season

Preheat the oven to 175°C/350°F/Gas 4.

MAKING: Braise the onions and carrots in a little oil in a pan. Cut up the venison sausages and add to the vegetables. Pour in the stock and stir in the redcurrant jelly, créme fraiche and mustard. Season to taste and transfer to a casserole dish. Cook for one hour and serve.

SERVING: Serve with a celeriac mash or potatoes mashed with the skin left on. Alternatively, try parsnips roasted with honey or brown sugar (which brings out the sweetness) or carrots baked in a little orange juice and brown sugar, cooked in the oven at 175°C/350°F/Gas 4 for 45 minutes.

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