Wild Venison Sausage Shakshuka
Cooked wild venison sausage in a pepper and tomato sauce with fully set eggs for a relaxed brunch.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 6 wild venison sausages, about 450 g
- 20 ml olive oil
- 150 g onion, sliced
- 200 g red pepper, sliced
- 2 garlic cloves, chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 600 g tinned chopped tomatoes
- 100 ml water
- 4 eggs
- 10 g parsley, chopped
- 240 g crusty bread, sliced
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat 10 ml oil in a wide lidded frying pan. Cook the sausages for about 20–25 minutes, turning regularly and following their packet instructions. Check each centre is piping hot with no pink and reaches 70°C for 2 minutes. Slice on a clean board.
While the sausages cook, heat the remaining oil in a second wide lidded pan. Soften the onion and pepper for 7 minutes. Add garlic, paprika and cumin for 1 minute.
Add tomatoes, water, salt and pepper. Simmer for 12 minutes until thick enough to hold a spoon-shaped hollow. Stir in the cooked sausage pieces and heat for 2 minutes.
Make four hollows in the sauce. Crack an egg into each, cover and cook over a gentle heat for 8–10 minutes, or until both whites and yolks are fully set. Add a little hot water around the edge if the sauce threatens to catch.
Toast the bread while the eggs cook. Check the sauce and sausage pieces are piping hot throughout.
Scatter with parsley and serve directly from the pan on a heatproof mat, with toast for scooping.
Storage
Cool cooked sausage, sauce and eggs and refrigerate within 1–2 hours at 5°C or below; use within 48 hours and reheat only once until piping hot. The sausage-and-tomato base can be frozen without the eggs for up to 3 months for best quality. Defrost in the fridge, use within 24 hours and add freshly cooked eggs after reheating.
