Page title and description
Venison sausages with red wine and rosemary sauce
Venison
Venison sausages with red wine and rosemary sauce
Venison sausages are good in all sorts of casseroles and cassoulets. De-skinned, they make a robust meat ragu - ideal for a simple supper. De-skinning is a doddle
- hold under a cold tap for a few seconds, slit the skins and squeeze out the meat.
Ingredients
- 400g venison sausages, de-skinned
- 4 tbsp olive oil
- 250g red wine
- 3 garlic cloves, crushed
- 1 tsp finely chopped fresh rosemary
- 400g tin chopped tomatoes
- 4 tbsp chopped flat leaf parsley
- 400g pasta (ideally rigatoni)
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
Cut the sausage meat into chunks and fry in the olive oil, breaking up with a wooden spoon. Pour away any excess fat and add the wine. Allow to reduce for a few minutes. Add the tomatoes, garlic and rosemary. Simmer for 20 minutes and season, adding a little water if it looks a bit dry. Cook and drain the pasta. Serve with the parsley and Parmesan.