Venison is a low-fat red meat which makes delicious sausages for a quick family lunch. Enjoy them in wholemeal rolls with pan-fried mushrooms and a gorgeous red onion relish.
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6 venison sausages
6 finger rolls (preferably wholemeal)
6 tsp Dijon mustard
225g closed cup mushrooms, sliced
RED ONION RELISH
2 tbsp olive oil
3 red onions, thinly sliced
2 tbsp redcurrant jelly
2 tbsp red wine vinegar
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Method Prep:15min › Cook:30min › Ready in:45min
First, prepare the relish. Heat 1 tbsp of the oil in a frying pan, add the onions and 5 tbsp of water, and gently fry over a moderate heat for 15–20 minutes, stirring from time to time, until the onions are tender. Add the redcurrant jelly and vinegar and simmer for about 10 minutes until almost all the liquid has evaporated.
Meanwhile, preheat the grill to medium and cook the sausages for 15–18 minutes until nicely browned all over.
When the relish is cooked, transfer it to a bowl. Wash the pan, then add the remaining oil and heat. Add the mushrooms and cook over a moderate heat for 5 minutes or until softened.
Split the bread rolls in half lengthways and spread mustard on one side. Spoon in the mushrooms, then place a sausage inside each roll. Finish with a generous spoonful of the onion relish in each, and serve immediately.
*Instead of the red onion relish, use a jar of Swedish-style shredded cabbage (avoid the pickled variety). Warm the cabbage gently with the redcurrant jelly and a dash of balsamic vinegar, then serve in the rolls with the sausages. *Creamed horseradish sauce would be equally good in place of the mustard, if you prefer.