Ingredients
2 tbsp coconut oil or mild or medium (not extra virgin) olive oil
12 venison sausages
4 large garlic cloves, peeled
500g (1lb 2oz) shallots, peeled
6 sticks of celery, thickly sliced on the diagonal
400g (14oz) chestnut mushrooms, quartered
420ml (14fl oz) hot beef stock
600ml (1pt) good quality red wine 4 carrots, sliced
2 tbsp rosemary leaves, chopped 2 tbsp sage leaves, chopped
1–2 tbsp cornflour mixed with 2–4 tbsp cold water until smooth
freshly ground black pepper sea salt to taste
Directions
- Heat the oil in a casserole dish or large frying pan, add the sausages and brown for 8–10 minutes until they are evenly coloured all Do this in batches if necessary. Transfer to a plate.
- Sweat the garlic, shallots, celery and mushrooms in the same pan for 5 minutes.
- Return the sausages to the pan, along with the beef stock, red wine, carrots, rosemary and Bring to the boil and simmer very gently, covered, for around 30 minutes, then remove the lid and simmer uncovered for another 20 minutes or so to reduce the liquid.
- Add the cornflour and water mixture to the pan to thicken the liquid, stirring for a couple of minutes as it comes to the boil and thickens the Season with pepper and taste. Add salt if needed.
Cook’s Notes
Gluten-free, wheat-free, dairy-free depending on the contents of the sausages • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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