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Monday, 06 July 2015

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Venison offers a healthy option

This week we’re back on the comfort food train with an idea for an easy midweek supper.

Since we have been having a bash at making our own pork sausages, Emma has only just come around to really enjoying eating them.

It must be the fact that we can control exactly what goes into them and can ensure it is all good quality ingredients.

Indeed, time for a shameless plug. We make our own flavour every week at our restaurant (details can be see on our Low Road Restaurant’s specials page on our website). Some very good customers of ours, having enjoyed a nice dinner, can often be seen taking home a plastic tub of them for breakfast the next day.

However, we digress, as this week we are suggesting you try venison sausages. They are slightly lower in fat than pork sausages but still great in flavour. You can now readily buy them in most supermarkets too.

If you cannot get hold of them, this recipe will still work with your favourite type of sausage though.

We will begin with the mash. We have a joke in the kitchen that anything that is burnt is ‘caramelised’ and anything that is ‘rustic’ is something that we can’t be bothered to do properly. In this case we can’t be bothered to peel the potatoes.

We recommend the red skinned Rooster Bartlett potatoes for this mash as they never let us down.

If we are feeling inclined we may take a few strips of peel off them, but otherwise we feel it doesn’t bother us at all and we quite like the texture it gives.

Serves two.

4 large Rooster Bartlett potatoes cut into large chunks



White or black pepper

Cream and butter or skimmed milk and extra light cream cheese

Put the potatoes in a large saucepan. Cover with cold water and add some salt. Bring to the boil then simmer the potatoes until tender but not mushy then drain well in a colander.

While the potatoes are cooking, start the sausages.

Splash of oil

6 venison sausages

1 tin cooked lentils, drained

2 spring onions, chopped

1 stock cube – beef or chicken

1-2 tsp redcurrant jelly

125ml (or thereabouts) glass of red wine

2 cloves garlic, crushed

1 tsp smoked paprika

Salt and pepper

This dish is ever so easy to cook and should only take you 15 minutes.

Add a splash of oil to a sauté or large frying pan on the stove on a medium heat. Add the sausages and begin to brown them lightly.

Throw the spring onion and garlic in the pan and sauté briefly for a minute or so.

Add the smoked paprika, lentils, red wine, redcurrant jelly, and crumble the stock cube in.

Simmer the mixture for around 10 minutes until you have a good sauce consistency and the sausages are cooked through.

Taste and adjust with salt and pepper if necessary.

Back to the mash to finish it off.

Return the drained potatoes to the pan.

Mash them well with a good old fashioned masher and a touch of elbow grease until smooth.

If we are trying to eat healthily then we add some skimmed milk and extra light cream cheese to ours. However, if you prefer a touch of decadence, add some butter and cream to the mash to your own taste. Reheat the mash on the stove if necessary until piping hot.

Taste the mash and adjust the seasoning if necessary. We always use white pepper in ours, one of our die-hard chef’s habits.


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