VENISON SAUSAGE CASSEROLE
450g (1 lb) Venison Sausages
1 medium Onion, sliced
50g (2oz) Green Lentils
570 ml (1 pint) Lamb Stock
1½ tablespoons Cornflour
2 tablespoons Home Farm Traditional Red Currant Jelly
Fry the sausages until browned (do not ***** the sausages). Add the onions and lentils; stir in for a couple of minutes. Add the lamb stock made up with the cornflour and red currant jelly. Simmer on a low heat for 30 minutes.
Alternately place in the oven for 30 minutes on a low heat (170˚C, 325˚F, Gas Mark 3).
The perfect accompaniment to this dish is roast potatoes and…
JÄGERS BRAISED RED CABBAGE WITH APPLES
900g (2 lb) Red Cabbage, quartered and shredded finely
450g (1 lb) Onions, sliced
450g (1 lb) English Bramley Cooking Apples, peeled, cored and sliced
1 Clove Garlic, chopped very small
¼ whole Nutmeg, freshly ground
¼ level teaspoon Ground Cinnamon
¼ level teaspoon Ground Cloves
3 tablespoons Brown Sugar
3 tablespoons White Wine Vinegar
10g (½ oz) English Butter
Salt and freshly milled Black Pepper
Pre-heat oven to 150˚C, 300˚F, Gas Mark 2.
Butter a fairly large ovenproof dish. Arrange a layer of cabbage and season with salt and pepper. Add a layer of onions and apples with a sprinkle of garlic, spices and sugar. Continue with these layers until everything is in. Now pour in the vinegar, add the butter, put a lid on casserole and let it cook very slowly in the oven for about 1 ½ to 2 hours.