Braised venison sausages in red wine

My favourite butcher, Mr Hubbard, makes a fantastic variety of sausages but I couldn’t wait to cook these venison bad boys. Braised in the oven with shallots, mushrooms, herbs and a generous amount of red wine, the sausages are delicious and the gravy is amazing. Serve with a pile of buttery mash for autumn supper heaven!

Venison sausages

Serves 4

  • A dozen venison sausages (three per person)
  • 1 tablespoon of light olive oil
  • 25g butter
  • 1 80g pack of pancetta or bacon lardons
  • 1 large clove of garlic, grated
  • 250g banana shallots (sliced lengthwise)
  • 1 dessertspoon of juniper berries
  • 300ml red wine
  • 2 sprigs of fresh thyme
  • 2 fresh bay leaves
  • 1/4 teaspoon of chilli flakes
  • 350g button mushrooms plus 20g of butter
  • 2 teaspoons of plain flour
  • 1 teaspoon mustard powder
  • 1 tablespoon of redcurrant jelly
  • Salt and freshly milled black pepper
  • A tablespoon of freshly chopped parsley.

To make…

  • Preheat the oven to 160°C.
  • Heat the oil in a frying pan and brown the sausages on all sides. Transfer them to a casserole dish.
  • Add the pancetta/bacon and butter to the pan and allow the fat to render. Add the shallots and garlic and allow them to soften for 5 minutes or so. Sift the flour and mustard powder into the pan and cook the flour through for a few minutes.
  • Pour in the red wine and stir into the onion mixture making sure it mixes together thoroughly.
  • Add the bay, thyme and juniper berries.
  • Transfer the mixture to the casserole dish and cover. Season lightly with salt and pepper at this stage, you can always adjust it at the end of the cooking stage.
  • Cover and braise the sausages in the oven for 50 minutes. Add a little extra hot water if the sauce looks too thick – the gravy is an important part of the dish and you’ll want plenty of it.
  • Sauté the mushrooms in butter until lightly browned. Remove the casserole from the oven, add the mushrooms and return to the oven for another 20 minutes.
  • Remove from the oven, the sausages should be tender and the gravy well flavoured. Whisk in the redcurrant jelly and then check for seasoning – add a little more salt and pepper to taste. Remove the thyme sprigs and bay leaves. Garnish with finely chopped parsley.
  • Serve with creamy mash and your favourite greens.

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  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
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Minced lamb curry with potatoes

Now the autumn chill is beginning to make its presence felt, I’m drawn to comfort food recipes again and this is a #TheFridayRecipe family favourite. Minced lamb and floury chunks of potato in a delicious sauce flavoured with cinnamon, fresh ginger, cumin and a touch of cayenne pepper really hits the spot. Serve with a side of green vegetables and lightly pickled slices of red onion.

LAMB CURRY WITH POTATOES

  • 2 tablespoons of light olive oil
  • 900g minced lamb
  • 1 medium onion, chopped
  • 2 teaspoons of finely grated fresh ginger
  • 3 cloves of garlic, crushed into a paste
  • 2 large cinnamon sticks 
  • 3 tablespoons of natural yoghurt
  • 3 tablespoons of tomato passata
  • 2 teaspoons ground cumin
  • 1 dessertspoon of ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons of salt
  • 1/2 teaspoon coarsely ground black pepper
  • 300g floury potatoes, peeled and cut into medium size chunks (approx 3cm)
  • Large handful of fresh coriander, chopped

To make…

  • Put the oil into a sauté pan and set over a medium heat.
  • Once hot, add the cinnamon sticks and allow to sizzle and flavour the oil for a few seconds.
  • Add the onion and fry until lightly browned.
  • Stir in the lamb mince and fry until it’s no longer pink – break up any lumps.
  • Add the garlic and ginger and stir again for a few minutes.
  • Next, add the passata, yoghurt, spices and salt.
  • Mix in the potatoes and enough water to cover. Stir and bring to a simmer.
  • Continue to cook on the hob over a gentle heat for 30 minutes or transfer to a casserole dish and cook in the oven for an hour at 160ºC.
  • It’s ready once the lamb is tender and the potatoes are cooked through. Check one last time for seasoning and serve in warmed bowls – remove the cinnamon bark before serving and garnish with fresh coriander.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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Very sticky ginger cake

This very delicious and sticky ginger cake is one of the recipes that originally inspired me to publish my ‘Whats4teaMum?’ recipe book because I only had it scribbled on an old scrap of paper that was stained with butter spots and the imprint of a treacle tin lid. It’s one of my Mum and Dad’s favourites and I usually bake it to take when I go up to Lincolnshire to visit them. In fact, I’m just about to go this weekend and they could do with cheering up so I hope this #TheFridayRecipe hits the spot all round. I make mine cut into squares like a brownie although you could make it in a loaf tin. Serve it as a pudding with cream or ice cream, or as a welcome morning or afternoon tea treat.

Sticky ginger cake

  • 115g unsalted butter
  • 225g plain flour
  • 115g golden caster sugar
  • 2 large eggs, beaten
  • 227g warmed black treacle (this is equal to half a tin of Lyles treacle- stand the tin in a small bowl of warm water and it will be easier to pour the right quantity out of the tin)
  • 55g finely chopped sultanas
  • 85g finely chopped preserved ginger and 1 dessertspoon of the ginger syrup it comes in (I have been known to use half a leftover jar of ginger preserve with equally good results)
  • 2 teaspoons of ground ginger
  • 2 tablespoon of double cream
  • ½ teaspoon of bicarbonate of soda

 To make…

  • Takes 15 minutes to prep and cooks in around an hour depending on your oven.
  • Preheat the oven to 160°C.
  • Grease the baking tin with butter and line the bottom with baking parchment. I use a 20cm x 27cm shallow baking tin (about 5cm deep).
  • Measure out and prep all the ingredients ready for mixing.
  • Roughly chop the sultanas and the preserved ginger.
  • Cream the butter and sugar together in a large mixing bowl.
  • Gradually mix in the beaten egg.
  • Add the warmed treacle, chopped sultanas, preserved ginger and ginger syrup.
  • Sift in the flour, bicarb and ground ginger.
  • Spoon evenly into the lined baking tin.
  • Place in the oven on the middle shelf and leave for approximately one hour or until cooked through. Don’t be tempted to open the oven for at least an hour so that it will rise evenly.  Test by piercing it carefully with a piece of spaghetti or a fine skewer – if it comes out clean it’s ready. If not, leave for another few minutes.
  • Once cooked, remove from the oven and leave to cool on a wire rack. Carefully turn the cake out of the tin and then cut into squares like you would cut a brownie tray bake.
  • Store in a cake tin or wrap in baking parchment and foil. It tastes wonderful now but it will become more fragrant, delicious and sticky if you leave it for a day or so.
  • If you serve this as a dessert with ice cream or whipped cream, you could top each piece with a little chopped stem ginger and dust with icing sugar to make it look extra-special.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
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