VENI­SON SAUSAGES AND MASH WITH BLUEBERRY GRAVY

Country Living (UK) - - Food & Drink -

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.

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