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RED WINE BRAISED VENISON BANGER AND MASH WITH ONION GRAVY

RED WINE BRAISED VENISON BANGER AND PARMESAN MASH WITH ONION GRAVY

I love venison, so when I saw these venison sausages, I couldn't pass them up. I wanted to make something hearty and really savoury with them. Instantly, bangers and mash popped into mind. A classic dish, but elevated a bit by the venison making it a bit unique. I braise them slowly in red wine until the pan is completely dry and the sausages are sticky, gooey and deep, deep red. Enjoy with a nice pint of dark beer and you'll be transported to a country pub...if only in your mind.

Here's what you'll need

  • 12 venison sausages (or 3 per person)
  • 2 cup red wine
  • 1 small onion (sliced0
  • 3 cloves garlic (finely miced)
  • 1 sprig rosemary (finely chopped)
  • 1½ cup beef stock
  • 2 tbsp butter
  • 4 portions mashed potatoes
  • 1 cup fresh grated parmesan
  • 1 tbsp cornstarch
  • salt and pepper to taste
  1. sautee onion slices in butter on medium low heat until starting to carmelize (about 8 minutes)

  2. add the sausages to brown them on all sides (about 5 minutes)

  3. add the red wine(you may need to add more to cover the sausages completely) and simmer until the wine completely gone over a medium low heat (about 30 minutes) turning the sausages frequently

  4. remove the sausages and keep them warm in the oven

  5. add the beef stock and rosemary to pan and turn up the heat to a medium high heat

  6. laddle a bit of hot liquid into a cup and stir in the cornstarch to make a slurry and dump back into the pot

  7. simmer the sauce until nice and thick and finish with a good nub of butter

  8. mix your warm mashed potatoes with parmesan and dollop onto a warmed plate

  9. top the bangers with the sausages and pour on the gravy...make sure everyone gets those delicious onions

  10. serve them with a nice green vegetable...I used some brocolini sauteed in butter and garlic which worked really nicely

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