Venison sausages with red cabbage

Millbank Venison Recipes

Venison Sausages with red cabbage

How the recipe was developed:

Venison sausage with red cabbage recipe was found by Ray and Sharon, some of our regular venison customers at Dumfries Farmers market, if has become a family favourite at Millbank Venison

Difficulty Level:


Type of dish:



8 Venison Sausages 525 g in total
low- calorie cooking oil spray
1 onion, chopped
150ml red wine
600ml beef stock
2 tablespoons cranberry sauce
1 tablespoon tomato puree
2 bay leaves
300g potatoes, cut into 2.5 cm chunks
2 carrots, cut into 2 cm chunks
250g tomatoes, roughly chopped
250g red cabbage, thinly sliced
125g dried green lentils
salt and pepper

Preparation Method:

1 Preheat
Preheat the slow cooker if necessary. Cook the sausages under a preheated medium grill for 5 minutes, turning until browned but not cooked through.
2. Meanwhile
Spray a large frying pan with a little low-calorie oil spray and place over a medium heat until hot. Add the onion and cook for 4-5 minutes until just softened. Add the red wine, stock, cranberry sauce, tomato puree and bay leaves, then season to taste and bring to the boil, stirring.’ 3. Place the potatoes and carrots in the slow cooker pot with the tomatoes, red cabbage and lentils on top. Pour over the hot wine mixture, then add the sausages and press down in the liquid. Cover and cook on High for 5-6 hours until the sausages and potatoes are cooked through and the lentils are tender.

Hints and Tips:

Serve in shallow bowls.
After 30th April the fallow venison season is closed so we only sell wild roe venison when it is available, therefore it may take us a couple of weeks to forfill your order during the summer months.
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