Venison Sausage and Bean Stew
INGREDIENTS
X4 Tbsp Olive Oil
X6 Venison Sausages – https://trewayfarm.co.uk/product/wild-venison-sausages-x6-per-pack/
X8 Streaky Bacon Rashers
X2 Onions Peeled and Chopped
X3 Cloves Garlic Peeled and Chopped
X1 Tbsp Dried Thyme
X1 Tbsp Redcurrant Jelly (use more to taste)
X2 400g Tims Chopped Tomatoes
X1 Can Cannellini Beans (drained and rinsed)
X1 Red Kidney Beans (drained and rinsed)
Fresh Parsley Chopped – if you have it!
Method
1, Place a large heavy base saucepan on the hob and heat 2 tbsp of the oil. Add the venison sausages and fry over a medium heat, turning them over until they are nicely browned on the outside.
2, Take the sausages out of the pan and set to one side.
3, Add the bacon, onion and garlic to the pan along with the remaining oil as necessary. Fry gently for about 10 minutes, stirring every so often so they don’t catch on the bottom. Cook until the onions are soft.
4, Pour in the tomatoes, beans, redcurrant jelly and thyme into the pan. Wash out the tomato cans with 300ml water and add to the pan.
5, Cut the sausages into inch ish size chunks and then add to the pan. Give it a good stir and leave to cook uncovered over a medium-low heat for about 20 minutes. Stir occasionally. You want to cook until the liquid has reduced by half.
6, Stir in the fresh parsley and season with salt and pepper to taste. Add another spoon of redcurrant if you fancy!
7, Serve with mashed potato (I love to add a spoon of wholegrain mustard to my mash for an extra zip) and greens.
Tips:
Recipe also works well as a spicy version, simply add 1 red chilli once the onions are soft and cook for a minute or so before adding the tomatoes, beans etc.
Swap the venison sausages for beef or pork for a slightly different take on the stew.
