Venison Sausages with Juniper berries and Redcurrant Gravy

This recipe is suited to cosy nights in by the fire and is easy to make, I promise!

For 4 - 6 people, you will need:

Sunflower oil

12 - 18 Venison sausages (depending on how hungry you are!)

250g bacon lardons

2 large onions cut in half and finely sliced

3 cloves of garlic crushed

500ml beef stock

300 ml red wine

1/2 tbsp juniper berries crushed with a pestle and mortar

1 tbsp redcurrant jelly

Coriander to garnish

METHOD

1. Heat a good slug of oil in a heavy based pan and once hot, brown the venison sausages well all over then remove them and place in the plate warming oven of the Aga or a warm oven.

2. Add the onions to the pan and fry until a golden colour then add the crushed garlic and cook for a few minutes. Then add the bacon lardons and fry until well coloured.

3. Add the beef stock and red wine and bring to a gentle bubble and cook until it reduces by half.

4. Add the venison sausages back into the pan, add the crushed juniper berries and season.

5. Put a lid on the heavy bottomed pan ad place in the simmering oven for the Aga for around 30 mins. Remove the lid and place the pan back in the oven for a further 20 mins which should reduce and thicken the gravy.

6. Remove from the oven, add a tablespoon of redcurrant jelly and mix well. If the grave is still thin, I cheat and add some beef Bisto to gently thicken it but only add a few granules at a time as you won’t need many!

Sprinkle with Coriander and serve with lots of creamy mashed potatoes and some roasted parsnips or peas.

A delicious glass or red complements it very well!