Wild Venison Sausages and Mash
Wild venison sausages on buttery mash with a simple onion gravy and peas.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 8 wild venison sausages (about 600 g total)
- 1 kg floury potatoes, peeled and cut into chunks
- 25 ml rapeseed oil
- 300 g onions, thinly sliced
- 20 g plain flour
- 450 ml low-salt beef stock
- 10 ml Worcestershire sauce
- 100 ml milk
- 40 g butter
- 250 g frozen peas
- 2 g fine salt, or to taste
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat the oven to 200°C, or 180°C fan. Put the sausages in a roasting tin with 10 ml oil and cook for about 25–30 minutes, turning halfway through and following the packet instructions.
Put the potatoes in a saucepan of cold water, bring to the boil and simmer for 18–20 minutes until tender. Meanwhile, heat the remaining oil in a frying pan and cook the onions over a medium-low heat for 15–20 minutes until soft and golden.
Stir the flour into the onions for 1 minute. Gradually add the stock and Worcestershire sauce, stirring out any lumps, then simmer for 5 minutes until thickened.
Drain the potatoes well and mash with the milk and butter. Add the salt and pepper, adjusting to taste. Cook the peas in boiling water for the packet time, then drain.
Check the centre of several sausages, including the largest, with a clean food thermometer. They must reach 70°C for 2 minutes, be piping hot throughout and have no pink. Continue cooking if needed, as sausage sizes vary.
Divide the mash between plates, add the sausages and peas, and spoon over the onion gravy.
Storage
Divide leftovers into shallow containers, cool and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality. Defrost in the fridge, use within 24 hours and reheat only once until piping hot throughout.
