Venison Sausages Braised in Red Wine recipe | Delia Smith

Ingredients

• 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