Rachel Green’s Festive Venison Sausages with Sour Cream and Cranberries

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.

Rachel Green Recipe

© Copyright Michael PowellRachel with sheep cropped (2)

Serves 4

1 tbsp rapeseed oil

8 venison sausages

20g butter

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

Method:

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.

Set aside.

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.

Enjoy!

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