Our Game Fair country kitchen hosted by Mary Kemp has a great new line up with a variety of cookery workshops and demonstrations taking place over the weekend from a selection of local chefs, including Celebrity Chef Chris Coubrough and Lincolnshire Chef Rachel Green.
1 tbsp rapeseed oil
8 venison sausages
1 onion, peeled and finely sliced
1 clove garlic, peeled and crushed
4 juniper berries, crushed
50ml white wine
110g fresh cranberries
2 tbsp cranberry sauce
150ml sour cream
1 tbsp chopped parsley
Sea salt and black pepper
Heat the rapeseed oil in a casserole dish or heavy-based pan and fry the sausages until well browned and cooked through, about 10 – 12 minutes.
Melt the butter and add the onion. Cook for 10 – 15 minutes, stirring from time to time, until completely softened. Add the garlic and juniper berries and cook for a further minute. Add the white wine, cranberries and cranberry sauce and return the sausages to the pan. Bring to the boil and simmer for 5 minutes, until the liquid has reduced and the cranberries have softened slightly. Season to taste.
Stir in the soured cream, being careful not to let the sauce boil as this will cause the cream to curdle. Sprinkle with the chopped parsley and serve with mashed potatoes.