In a recent delivery from Market Porter, I received some Venison and red wine Sausages. I love Venison and it’s rich meaty taste need bold flavours to go,with it, so I am making a red wine Jus and Celariac with Savoy cabbage- yum..
I start by browning the Sausages, just to colour them. When browned, remove and set aside, then gently fry a diced medium onion, a chopped fat clove of garlic and 4 chopped slices of streaky bacon.
At this point, add half a bottle of red wine, deglaze the pan and return the Sausages to the pan. Add a good sprig of thyme and a couple of bay leaves, a good tablespoon of cranberry sauce, stir and leave to simmer for 30 minutes, then add some roughly chopped mushrooms and simmer again for another 20 minutes.
Whilst this is all happening, I peel and slice a large Celariac and 2 large onions, layering into an ovenproof dish, sprinkling thyme between the layers. When it is all used up, pour 500 ml of chicken stock over the mix, dot with butter.
cover in foil and put into a hot oven (200) for 30 minutes, then remove foil, sprinkle over some grated Parmesan and return to the oven for another 10-15 minutes till,tender and golden.
Shred and steam the Savoy cabbage.
When you serve, remove the sausages from the sauce, and turn up the heat, add 30g butter and whisk in with some powdered English mustard and a teaspoon of cornflour let down in a little cold water, stir in till thickened and glossy, season to taste and pour over the sausages – delicious 😋