VENISON SAUSAGES AND MASH WITH BLUEBERRY GRAVY
Preparation 15 minutes Cooking 35 minutes Serves 4 The fruitiness of the blueberry jam goes wonderfully with the gamey sausages.
700g parsnips, peeled and cut into 5cm chunks 300g Desiree potatoes, peeled and cut into 5cm chunks 1-2 tbsp olive oil 12 venison sausages 1 small garlic clove, crushed 2 tbsp balsamic vinegar 2 tbsp cornflour 500ml hot game or beef stock 2 tbsp blueberry jam (or blackcurrant jelly) 100g fresh blueberries 50g butter
1 Put the parsnips and potatoes into a large pan of salted cold water and bring to the boil. Simmer for 20 minutes until tender.
2 Meanwhile, heat the oven to 190°C (170°C) gas mark 5. In a large, wide frying pan, heat 1 tbsp oil over a medium-high heat and cook the sausages for 5 minutes until lightly browned. Tip into a roasting tray lined with baking parchment and put in the oven for 15-20 minutes until cooked.
3 Add the remaining oil, if necessary, and the garlic to the pan and fry gently for 30 seconds. In a small cup, mix together the vinegar and cornflour. Pour the stock into the pan with the jam or jelly, then whisk in the cornflour mixture. Bring to the boil, then simmer for 3-5 minutes, stirring until thickened. Stir through the blueberries. Remove from the heat. Set aside, covered with a lid or foil to keep warm.
4 Drain the parsnips and potatoes and leave them to steam dry in a colander for 2 minutes. Mash with the butter and seasoning until smooth. Serve with the sausages and the blueberry gravy poured over.