An adaptation from a sausage recipe from Caroline Vickers
Type of dish:
400g Venison Sausages
1 table spoon of rapeseed oil (for frying the sausages)
1 table spoon of butter
1 medium onion peeled and chopped
1/2 a leek washed and roughly chopped
2 garlic cloves, chopped
2 teaspoons of ground paprika
1 medium red pepper, roughly diced
2 tablespoons of tomoto puree
250ml red wine
1-2 sprigs of thyme, chopped
2 fresh bay leaves
1/4 tsp dried sage
750ml chicken stock
3 medium potatoes, cleaned and roughly diced
1x400g tin of chopped tomatoes
1 tablespoon of worcester sauce (Lea & Perrins)
Bake the venison sausages for 15-20 minutes at 180 C. Set aside to cool then slice into discs.
Melt butter in a large saucepan. Gently fry the onion, leek, garlic,paprika and red pepper for 10 mins or so.
Add everything else and simmer for half an hour until the potatoes are cooked.
Hints and Tips:
We added little pastry stars for fun. Serve with crusty bread and butter.