Stew beauty

VENISON SAUSAGE STEW (SERVES 4)

“TO MY mind, this is a perfect mid-week supper, so when you have a bit of spare time, make and freeze a batch, ready for a rainy day,” says Tom.

INGREDIENTS

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 purée; 30g plain flour; 250ml full-bodied red wine; 5 juniper berries, crushed; 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

1. Heat a flameproof casserole over a medium-high heat, then add a good splash of oil. When hot, add sausages and stir for three minutes, or until they are well coloured all over, then remove and set aside.

2. Add a splash more oil to the casserole, if necessary, then add the lardons and sauté until they have rendered their fat and are well coloured. Add celeriac, leeks, carrots, celery, onion and tomato purée, and continue sauteing for one to two minutes. Sprinkle in the flour and stir for a minute to cook out the raw flavour.

3. 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 and any cooking juices to the casserole. Cover and leave to simmer over a medium heat for 20 minutes, or until all the vegetables are tender and flavours blended.

4. Halve, core and chop the apples.

5. Adjust seasoning, if necessary, then stir in chestnuts and apples and warm through.

6. Serve with fresh tagliatelle flavoured with freshly cracked black pepper.