Monday, 11 February 2008

Venison sausages with parsnip and potato mash and red onion gravy

After watching Jamie At Home the other week, I really felt like having bangers and mash. Given that we would be in Singapore stuffing ourselves with plenty of non-English/'Western' food, it seemed appropriate to have that for dinner just before we left.

I also happened to spot some 'limited edition' venison sausages from Sainsbury's, which was what Jamie made on the programme, so I grabbed some. They were incredibly meaty and I must say not exactly my favourite, although the husband loved them. Really good meat though. The sausages were cooked in the oven which left delicious juices in the tray for the red wine and onion gravy. Instead of the usual mashed potatoes, I also put in some parsnips which added lovely sweetness to the mash. You could vary the proportion of parsnips to potatoes depending on how sweet you would like your mash to be.

Venison sausages and parsnip and potato mash with red onion gravy

Ingredients (Serves 2):

4-6 good quality sausages of your choice (we had venison)
Half a red onion, sliced
3 sticks of fresh rosemary
2 smallish potatoes, peeled and cut into quarters
2 small or 1 large parsnips, peeled and cut into chunks
1 small glass of red wine (about 150ml)
200ml beef or chicken stock
1 tbsp plain flour
Olive oil
Salt and pepper
Butter (to taste)
Milk (to taste)

Preheat oven to 200 C/gas mark 6. Scatter red onions and 2 sprigs of rosemary on a heavy based roasting tray and place sausages on top. Cook in the oven for 30-35 minutes until sausages are cooked through and and the skin is roasted brown. Turn sausages once in the middle of cooking.

While the sausages are cooking, cook the potatoes and parsnips in a pan of boiling water for about 25 minutes, until tender. Drain the liquid and mash up the potatoes and parsnips, adding some milk and butter to get the desired taste and texture.

To make the red onion gravy, remove the sausages and keep warm (I usually place them on some plates in the cooling oven), leaving the red onions and rosemary in the tray. Place the tray on the hob on medium heat. Sprinkle flour over the onions and stir, add the red wine and simmer until the liquid is slightly reduced and stir until there are no lumps. Add the stock and continue to simmer until the liquid is reduced and of gravy consistency. Season with salt and pepper.

Place a dollop of the parsnip mash in the middle of a plate, top with sausages and steamed vegetables on the side. Pour over the red onion gravy and serve.


Heather said...

I love love LOVE venison! And bangers and mash. This looks simply delicious!

p.s. Venison is a bit game-y for some people, so a good ed wine sauce usually compliments it nicely. Your gravy sounds like the perfect accompaniment.

mycookinghut said...

I have not tried venison. Not sure if I would like. It's cold today and by looking at the dish you prepared has warmed me up :)

Bellini Valli said...

You make the mashed potatoes and "bangers" look droolworthy. Venison sausage would be a treat :D

Pixie said...

Beautiful photographed photo Nilmandra. I haven't tried venison sausage but loved the stew we made months back.

You've been awarded (nice matters)

Nilmandra said...

heather: Thanks, I'm actually missing bangers and mash right now after over-indulging on Asian food these two weeks hehe. It might just be the first thing I cook when I get home!

My cooking hut: Mashed potatoes and gravy is really nice comfort food :)

bellini valli: Thanks for dropping by. Venison sausages are expensive but really nice as a treat.

Pixie: Thanks for the comment, and award! Mmm stew... will probably have to do that soon when I get back to the cold!

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