VENISON SAUSAGE STEW
WHAT YOU’LL NEED
Olive oil 8 venison sausages 50g smoked lardons 200g celeriac, peeled and chopped 100g leeks, trimmed, chopped and rinsed 2 carrots, peeled and chopped 2 celery sticks, chopped 1 onion, chopped 1tbsp tomato puree 30g 250ml5 juniper plain full-bodiedberries,flour crushedred wine 250ml beef stock 1 bouquet garni 2 green apples 200g cooked chestnuts, halved Hot tagliatelle to serve (optional) Sea salt and freshly cracked black pepper METHOD Heat a flameproof casserole dish over a medium-high heat. Add a good splash of oil. When it is hot, add the sausages and stir until they are well coloured, remove and set aside.
Add a splash more oil to the dish, if necessary, then add the lardons and saute until well coloured. Add the celeriac, leeks, carrots, celery, onion and tomato puree, and continue sauteing for a further one to two minutes. Sprinkle in the flour and stir for one minute to cook out the raw flavour.
Add the wine and juniper berries, stirring to deglaze the pan, and boil until the wine reduces by half. Add the stock and bouquet garni, then return the sausages with their cooking juices to the casserole.
Cover and simmer over a medium heat for 20 minutes, or until all the vegetables are tender. Meanwhile, core and chop the apples. Adjust the seasoning with salt and pepper, then stir in the chestnuts. Serve with fresh tagliatelle flavoured with freshly cracked black pepper. SERVES 4