Last month I posted a recipe for Venison cooked in Cider made with a haunch of fallow deer venison from Millbank Parkland Venison. I’d like to show you another recipe, this time using the rich and tasty venison sausages also from Millbank Parkland Venison.
Venison Sausages with Red Cabbage and Apples
5 Venison sausages
1/2 red cabbage, sliced
2 red onions, sliced
4 sticks celery, sliced (optional)
2 apples, peeled, cored and sliced
100ml red wine vinegar
1 tbsp muscovado sugar
Salt and Freshly ground pepper
1. Brown the sausages in a pan.
2. Layer the cabbage, onions, celery and apple slices. Season.
3. Add another layer of the vegetables and top with the sausages.
4. Sprinkle over the sugar and pour over the vinegar and put the lid on the dish or cover with foil.
Bake in the oven for 1 1/2 hours at 160C
If you would like to try some of the Millbank Parkland Venison products, you can still enter the giveway HERE
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