Venison Sausages 480g

Coarsely minced venison* pairs beautifully with minced pork** shoulder for succulence, seasoned with selected spices showcasing the gamy notes of wild deer. Delicious casseroled with red wine, cannellini beans and rosemary or baked with the earthy, autumnal flavours of pumpkin or squash.

Chef Valentine Warner inspires:
"While onion gravy is to sausages what Laurel is to Hardy, how about trying a different version. Cook the onions in butter with crushed juniper and a pinch of dried rosemary until totally soft but not coloured. Deglaze with white wine vinegar and sugar before adding a little stock and reducing it to just short of evaporated. Finish with cream and tiny spoonful of Dijon mustard and this sweet and sour white onion sauce is fabulous.

Toad in the hole is a no brainer but so often overlooked. A teatime winner to be eaten with a cup of tea and if you’re on the hop is a nursery joy that can be summoned up quickly.

Breaking up the sausages and simmering them with borlotti beans, a little tomato and sage then finished with parmesan and olive oil is a nod towards the soups of Italy I so enjoy and again delivers quick and pleasing results.

If making a large wet cheesy polenta with game birds and a few sausages snuck in between them, all scattered about with gremolata (or gremolada) and this really ensures a winter game feast to remember.

Chopped up into lengths and braised with lentils, bacon and mushrooms is to look towards Eastern block hunters style stews. Simply roasted and plonked on top of a lovely sauerkraut cooked with extra carrot, apple and onions and served with a big pot of mustard and this is a regular visitor to my winter table.

Cold on a hillside alongside and weaponised beef tea is never a bad thing."

*Swaledale wild venison live a natural life on the Harewood Estate in West Yorkshire. These slow grown fallow deer are free to roam and forage amongst the bounty of the forest and pastures for a nutrient-rich diet of various grasses, herbs, fruit, nuts, acorns and wildflowers. Swaledale wild venison is lean and tender meat, naturally marbled and with a rich and dense umami flavour. All of our venison is dry-aged for 10-days on the carcass to intensify its gamey character. Venison sausages are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy. Please note Swaledale Butchers® work in harmony with the life cycle of wild deer, therefore this is a seasonal product only available from early autumn to late winter.

**Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, Swaledale native breed pork is dry-aged on the bone for up to 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour.