Venison chorizo sausages with truffled polenta
Try Venison Chorizo Sausages With Truffled Polenta from Shooting UK. Rich, hearty venison recipes that bring the flavours of the field to your kitchen table.
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Ingredients
- 1.5kg venison, coarsely minced
- 750g pork belly, coarsely minced
- Salt
- Pepper
- 80g smoked paprika
- 3 tsp garlic powder
- 200g crushed ice
- 250g natural sausage skins
- 500g ready-to-use polenta
- 150ml chicken stock
- A good drizzle of truffle oil
- Oil for frying
- 2 tsp Chives, chopped
- 200ml venison jus or gravy
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