This is a dish that fits a number of different occasions. I’d happily serve this up on a weeknight or at a kitchen supper for friends. It’s special because it uses venison with its deep earthy flavours sweetened with port and red currant jelly yet it is undemanding as it does to its own thing as a one pot wonder when you are rushed for time.
Venison is a wonderful meat and, in sausage form, not expensive. You want to allow at least two sausages per person depending on how fat the sausages are. The ones I used were really plump ones from a butcher but you can get them in slightly skinnier form from most supermarkets – either way they are delicious
The lentils, carrots and shallots add to the autumnal flavours as do the aromatic herbs and the spicy gin notes of the juniper berries. The port and stock that form the sauce round of the dish and make it feel very indulgent and special This is a dish that packs in maximum flavour for minimum effort! Continue reading