Venison Sausages in a Red Wine Sauce

Serves 4
 
INGREDIENTS
11/2lb Venison Sausages
8oz button mushrooms
8oz shallots
1 dessert spoon English mustard
1 dessert spoon juniper berries crushed
3 bay leaves
A large sprig of thyme
Parsley
1 generous tbsp rowan berry jelly
12oz bacon
1 bottle of red wine
A large knob of butter
Approx. 1/2oz cornflour
Seasoning
 
METHOD
  1. Melt the butter in large saucepan and gently brown the sausages. Remove from the pan.
     
  2. Cut the bacon into whatever size pieces you prefer and brown in the pan with the shallots.
     
  3. Finally brown the whole button mushrooms, then remove from the pan and keep separate.
     
  4. Return the sausages, bacon and shallots to the pan and add the wine (reserve enough to form a liquid with the cornflour), thyme, bay, juniper berries and seasoning to taste.
     
  5. Allow to simmer for about 50 minutes.
     
  6. Add the mushrooms for the last 10 minutes of the cooking time.
     
  7. At the end of the cooking time remove the sausages, shallots and mushrooms. Mix the cornflour with the reserved wine and stir this, the rowan berry jelly and the mustard into the sauce. Stir the mixture until it becomes thick and glossy then allow to simmer for 2-3 minutes.
     
  8. Return the sausages, shallots and mushrooms to the pan, allow to warm through, sprinkle with chopped parsley and serve.