Preparation time: 5 minutes
Cooking time: 30 minutes
- 6 venison sausages
- 1 onion - chopped
- Large glass red wine
- Handful of juniper berries
- 150ml stock - approx.
- Heat the Tripod Skillet over medium heat and fry the onions in oil until golden and softened.
- Add the sausages and after 5 mins add the red wine and berries.
- Cook through, turning to ensure they do not stick. If you feel it’s a bit dry add more red wine or stock as required. Please don’t be put off by the dark hue of this dish.
Hot mashed potato and green peas on the side plus a spoon of minced garlic can pep up the flavour.
We recommend a nice Tempranillo or Merlot with these sausages.