Venison Sausages Braised in Red Wine

deliaonline.com

Jezza

1 lb (450 g) venison sausages

6 oz (175 g) medium-sized, open-cap mushrooms

1 heaped teaspoon plain flour

1 rounded teaspoon mustard powder

1 oz (25 g) butter, softened

1 rounded tablespoon redcurrant jelly

salt and freshly milled black pepper

10 fl oz (275 ml) red wine

1 dessertspoon olive oil

8 oz (225 g) diced bacon or pancetta

1 large clove garlic, peeled

8 oz (225g) shallots, peeled

1 level dessertspoon juniper berries

1 level teaspoon chopped fresh thyme

2 bay leaves

subheading: EQUIPMENT:

You will also need a large flameproof casserole.

Directions at deliaonline.com

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