Roasted Venison Sausages with Bourguignon Sauce and Green Herb Mash

Merrilees Parker serves tasty venison sausages with a delicious red wine, mushroom and pancetta sauce on a bed of mashed potatoes flavoured with peas, mint and chives
By Merrilees Parker
Roasted Venison Sausages with Bourguignon Sauce and Green Herb Mash
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

For the mash

  • 4 large baking potatoes
  • 200 g petit pois
  • 1 tbsp mint leaves
  • 1 tbsp flat leaf parsley
  • 1 tbsp snipped chives
  • 100 ml milk
  • 50 g butter
  • 1/2 tsp freshly ground white pepper

For the bourguignon sauce

  • 1 bottles red wine
  • 250 ml beef stock
  • sprig rosemary
  • 1 tsp black peppercorns
  • 1 tbsp light olive oil
  • 150 g pancetta, cubed or finely sliced
  • 25 g unsalted butter
  • 2 banana shallots, very finely sliced
  • 2 cloves garlic, finely chopped
  • 150 g baby button mushrooms
  • 2 tsp plain flour

To serve

  • 8 venison sausages, roasted
  • 2 tbsp chopped parsley

Method

1. Preheat the oven to 200C/gas 6.

2. Skewer the baked potatoes and place in the oven. Cook for about 1 hour 30 minutes until soft and cooked through.

3. To make the sauce: pour three-quarters of the wine and all the stock into a pan.

4. Add the rosemary and peppercorns and bring to the boil. Cook steadily until reduced by two thirds.

5. Remove from the heat; pass through a sieve and reserve.

6. Heat the oil in a large heavy-based frying pan.

7. Add the pancetta and cook for 3-4 minutes until really crisp.

8. Drain well reserving the oil (a large sieve is really useful for this job). Leave the pancetta to drain on kitchen paper.

9. Return the reserved oil to the pan and add the butter. Add the onions and cook for 2-3 minutes until softened, but not coloured.

10. Stir in the mushrooms and cook for a further 1-2 minutes.

11. Stir in the flour really well, and then slowly pour in the reduced wine a little at a time. Stirring all the time allow the mixture to come to the boil, reduce the heat to a gentle simmer and allow to thicken. (Check the seasoning and add a little more stock if the mixture is too thick). Once beginning to thicken, add the garlic.

12. Remove the potatoes from the oven and allow to cool a little.

13. Meanwhile, in another pan, cook the petits pois with the mint for 2 minutes until just cooked through.

14. Drain well then put into a blender, season generously with the white pepper and a pinch of salt, then blend with the butter and milk to a smooth purée.

15. Mash the potatoes really well using a ricer or coarse sieve if possible, and then fold in the herb and pea mixture. Check the seasoning and keep warm.

16. To serve: add half the pancetta to the sauce. Divide the mash between 4 warmed serving plates. Place two sausages on top and spoon over the sauce. Sprinkle the rest of the pancetta over the top.

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