Pork and Vension Italian style sausage.
Wild Deer and pork Italian style sausages
Buy your sausages and get them delivered from deer box
Allow for 2 per person
Recipes below will do 4 people
MASH POTATO
Ingredients
Maris piper potatoes
6 medium/large
Milk
250ml
Butter
200g
Salt and pepper
To taste
chives
½ bunch
ONION GRAVY
True foods beef stock
500ml
Red onions
4
Garlic
1 clove
Thyme/rosemary
2 sprigs of each
Marsala or red wine
100ml
BRAISED LENTILS
240g
Carrot
1
Onion
1
Celery
1 stick
Garlic
1 clove
True foods brown chicken stock
500ml
Sherry vinegar
A dash
HISPI CABBAGE
Hispi. Sweetheart cabbage
1
Olive oil
Dash to coat
Salt and pepper
To taste
MASH POTATO
1. Heat the oven to 180C
2. Prick the potatoes and bake on a tray of salt for 45mins – 1hr until soft in the middle
3. Cut in half, scoop out the middles and pass through a ricer.
4. Warm the milk and butter, mix with the potato until smooth, finish with chives, salt and pepper
ONION GRAVY
1. Slice the red onions as thin as you can.
2. On a gentle heat with a little oil cook down with the garlic and herbs stirring until caramelised and light brown
3. Add the alcohol you are using and reduce down until nearly evaporated
4. Add the beef stock and reduce until desired consistency
BRAISED LENTILS
1. Soak the lentils in cold water for 30 mins. This shortens the cooking time.
2. Dice the onion, carrot, celery, garlic as small as possible. Sweat off in some olive oil for 5 mins till soft.
3. Add the drained lentils and the stock and cook for about 20 mins or until tender
4. Season with salt and pepper and a touch of sherry vinegar
HISPI CABBAGE
1. Quarter the cabbage and the season with salt pepper and olive oil, place in the oven for 25 mins until golden and cooked