8 venison sausages
1 tablespoon olive oil
knob of butter
1 onion, finely sliced
3 rashers streaky bacon, chopped
250 grams button mushrooms, sliced
2 teaspoons finely chopped rosemary
2 cloves garlic, crushed
1 tablespoon tomato paste
2 tablespoons flour
1 cup red wine
1 cup good beef stock
2 tablespoons redcurrant jelly
2 bay leaves
12 whole cooked chestnuts*
2 tablespoons chopped flat-leaf parsley
creamy mashed potatoes mixed with sautéed leeks
Heat a large sauté pan with the olive oil and gently brown the sausages on all sides.They will still be raw in the centre at this stage. Remove and set aside.
Add the butter, onion, bacon, mushrooms, rosemary, garlic and tomato paste and cook until tender. Stir in the flour and cook for 1 minute. Whisk in the red wine, stock, redcurrant jelly and the bay leaves. Season and bring to the boil.
Simmer for 10 minutes then add the sausages and chestnuts and turn theheattolow.
If cooked too quickly the sausages will be dry and the skins will burst. Cook for 15 minutes then stir in the flat- leaf parsley. If the sauce is too thin, remove the sausages and reduce the sauce over a high heat. Return the sausages to the sauce.
To serve: Spoon the mash into serving dishes and top with the sausages and chestnut sauce.
Pantry Note: Cooked chestnuts are available in vacuum packs or tins from specialty food stores and some supermarkets.