Venison Sausages Braised in Red Wine - Intwood Farm & Butchers
As Autumn approaches and the nights draw in, our braised venison sausage recipe is the perfect treat for the weekend. Serve with plenty of creamy mash and steamed veg.
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Cooking tools:
- Dutch oven
- Pan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Can opener
- Peeler
- Plate
Ingredients
- 1lb (6) venison sausages
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 250ml red wine
- 400g canned chopped tomatoes
- 250ml beef or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt
- black pepper
- 2 bay leaves
- 2 tablespoons plain flour
- Fresh parsley, for garnish (optional)
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