Venison chorizo sausages with truffled polenta | ShootingUK
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.
Ingredients
- 1.5kg venison, coarsely minced
- 750g pork belly, coarsely minced
- Salt and 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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