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Venison Sausages Braised in Red Wine
Our beautiful venison sausages are now available on-line or fresh from the butchery counter. Made from local wild deer, our sausages are lean, tender and have tonnes of flavour.
As Autumn approaches and the nights draw in, our braised venison sausage recipe is the perfect treat for the weekend. Serve with plenty of creamy mash and steamed veg.
- Brown the Sausages: Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the venison sausages and brown them on all sides, about 5 minutes. Remove the sausages from the pan and set them aside.
- Sauté the Aromatics: In the same pan, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables start to soften.
- Deglaze the Pan: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for a few minutes until it reduces slightly.
- Add Tomatoes and Broth: Stir in the canned chopped tomatoes, beef or vegetable broth, dried thyme, dried rosemary, bay leaves, salt, and black pepper. Return the browned sausages to the pan.
- Simmer and Braise: Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it gently simmer for about 45 minutes to 1 hour, or until the sausages are cooked through and tender, and the sauce has thickened.
- Thicken the Sauce: In a small bowl, mix the plain flour with a little water to make a smooth paste. Stir this paste into the sauce to thicken it. Simmer for an additional 10 minutes, stirring occasionally.
- Serve: Remove the bay leaves and discard them. Taste the sauce and adjust the seasoning if necessary. Serve the braised venison sausages hot, garnished with fresh parsley if desired. They go wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the delicious sauce.
Enjoy your hearty and comforting Venison Sausages Braised in Red Wine!
1lb (6) venison sausages
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
250ml red wine
400g canned chopped tomatoes
250ml beef or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
2 bay leaves
2 tablespoons plain flour
Fresh parsley, for garnish (optional)