Venison is a particularly lean meat and makes a good flavoursome sausage, perfect for this sophisticated version of an all-time family favourite. Serve with broccoli florets or another seasonal green vegetable.
If venison sausages are unavailable, use any good-quality, high-meat-content sausages. * Turn this dish into something special for informal entertaining by using wild boar sausages, apples and cranberries. Shallow-fry the sausages in 1 tbsp oil, turning them frequently until evenly browned. Add the onions and cook as in the main recipe, then remove the sausages and onions and pour off the oil from the pan. Add 150 ml (5 fl oz) each dry cider and beef stock with 2 thickly sliced dessert apples, 2 tsp wholegrain mustard, 2 tbsp cranberry jelly and the grated zest of 1/2 orange. Bring to the boil, then reduce the heat and return the sausages and onions to the pan. Cook gently for 10 minutes. Add 125 g (4 1/2 oz) fresh or frozen cranberries, stir and cook gently for 5 minutes or until the fruit is just tender. Thicken the sauce with the cornflour as in the main recipe, then serve.
Venison sausages contain just over half the amount of fat found in traditional pork sausages (11% fat compared with 20% fat on average). They also have a deeper, ‘meatier’ taste. The venison in the sausages provides valuable amounts of haem iron, the most easily absorbed form of iron. * Red wine is rich in flavonoids, which can help to protect against heart disease and stroke. Cabernet Sauvignon, Merlot and Pinot Noir wines, particularly from Chile, have been shown to have higher levels of flavonoids than other wines.
B1, B6, B12, C, E, folate, niacin * A, potassium * iron, selenium, zinc