Best Venison Sausages Braised In Red Wine Recipes

Venison Sausages Braised in Red Wine image

Provided by hectorthebat

Categories Deer

Time 31m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs sausage
1 ounce butter
1 shallot
1 garlic clove
10 fluid ounces red wine
bouquet garni
1 piece celery
1 pinch allspice
2 teaspoons flour
2 tablespoons red currant jelly
salt
pepper
1 tablespoon parsley

Steps:

Preheat oven to 375F/Mark 5. Separate sausages. Melt butter in heavy based frying pan. Add shallot or onion and garlic and cook for 2-3 minutes. Add sausages and cook on all sides for 4-5 minutes. Pour red wine into pan, add bouquet of herbs, celery and allspice, and bring to the boil. Transfer pan contents to preheated oven dish and cook for 15-20 minutes or until sausages are cooked. Remove herbs and transfer sausages to a hot serving dish.
Blend potato flour with tablespoon cold water and stir into oven dish with redcurrant jelly. Stir the sauce until it thickens. Season to taste, pour over sausages and sprinkle chopped parsley or chives on top. Serve with creamed potatoes.

Nutrition Facts : Calories 877.6, Fat 71, SaturatedFat 25.8, Cholesterol 146.9, Sodium 2126.8, Carbohydrate 16.9, Fiber 0.2, Sugar 5.9, Protein 27.7

Venison Sausage image

Provided by Food Network

Categories main-dish

Time P1DT4h

Yield 24 to 30 sausages

Number Of Ingredients 8

Steps:

In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.