10 Venison Sausages Recipes and Serving Suggestions

Updated on January 26, 2018
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Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

Venison sausage and beef steak pie
Venison sausage and beef steak pie

Venison is a wild game meat, both very lean and very tasty. Although venison sausages are likely to be a bit more expensive than their beef or pork counterparts, the frequent difference in quality really does mean that they are worth purchasing at least as an occasional treat. If you immediately think that you do not have access to such food items in your local area, simply search online for the availability of vacuum packed sausages which are frequently sold via mail order.

Venison is a generic term applied to the meat of any member of the wider deer family. This means that the specific type of venison sausages available will vary around the world by geographic location. The venison sausages used in the recipes below are made from Scottish red deer meat.

How to Fry Venison Sausages

Venison sausages are added to some oil in a non-stick frying pan
Venison sausages are added to some oil in a non-stick frying pan

While there are a number of ways in which these red deer venison sausages can be prepared and cooked, in the vast majority of recipes featured below they are shallow fried. It makes sense therefore to cover this procedure only once. Note that alternative cooking instructions provided on packaging for similar but subtly different venison products should be followed instead.

Start by pouring a couple of tablespoons of vegetable or sunflower oil in to a non-stick frying pan and bring the pan up to a low to medium heat before adding the sausages.

Venison sausages should be turned frequently as they are gently fried
Venison sausages should be turned frequently as they are gently fried

As soon as the sausages start to sizzle, reduce the heat under the pan to very low and fry the sausages as gently as possible for fifteen minutes, turning them frequently with a spatula or tongs to ensure even browning and cooking. When they are done, lift to a plate covered with kitchen paper and allow to drain off for a minute or two before plating.

Venison Sausages with Spicy Mushrooms Pitta Pocket and Salad

Venison sausages with mushrooms in spicy sauce pitta pocket and salad
Venison sausages with mushrooms in spicy sauce pitta pocket and salad

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 3 venison sausages
  • Vegetable oil
  • 2 tablespoons natural yoghurt
  • 1 tablespoon tomato ketchup
  • 1 teaspoon mint sauce
  • ½ teaspoon hot chilli sauce
  • 3 tablespoons extra virgin olive oil (2 tablespoons for salad and 1 tablespoon for mushrooms)
  • 1 teaspoon red wine vinegar
  • 2 large lettuce leaves
  • 1 medium tomato
  • 2 inch piece cucumber
  • Salt and pepper
  • 1 teaspoon freshly chopped coriander leaf (cilantro)
  • 1 medium garlic clove
  • 5 small chestnut mushrooms
  • ½ medium red onion
  • 1 pitta bread

Instructions

Click thumbnail to view full-size
Sauce ingredients are added to mixing bowlSpicy sauce ingredients are stirred togetherPreparing salad dressingSalad ingredients are added to dressingPreparing oil for mushroomsMushrooms and onion are turned in seasoned oilMushroom and onion skewer ready for grillingVenison sausages and saladMushroom, onion and spicy sauce pitta pocket
Sauce ingredients are added to mixing bowl
Sauce ingredients are added to mixing bowl
Spicy sauce ingredients are stirred together
Spicy sauce ingredients are stirred together
Preparing salad dressing
Preparing salad dressing
Salad ingredients are added to dressing
Salad ingredients are added to dressing
Preparing oil for mushrooms
Preparing oil for mushrooms
Mushrooms and onion are turned in seasoned oil
Mushrooms and onion are turned in seasoned oil
Mushroom and onion skewer ready for grilling
Mushroom and onion skewer ready for grilling
Venison sausages and salad
Venison sausages and salad
Mushroom, onion and spicy sauce pitta pocket
Mushroom, onion and spicy sauce pitta pocket
  1. As soon as the venison sausages are on to fry, put a wooden skewer in to some cold water in your sink and leave it to steep for ten minutes.
  2. Spoon the yoghurt, ketchup, mint sauce and chilli powder in to a small bowl. Stir well to fully and evenly combine.
  3. Put two tablespoons of the olive oil in to a large bowl and add the red wine vinegar. Stir well.
  4. Wash, dry, roll and roughly shred the lettuce leaves. Cut the tomato in to 6 to 8 equal segments. Roughly chop the cucumber. Add them all to the oil along with the coriander leaf and season with salt and pepper before carefully tossing/stirring to ensure all the pieces are evenly coated in the oil and the seasonings are evenly dispersed.
  5. Put your kitchen grill/broiler on to preheat to its highest setting.
  6. Pour the last of the olive oil in to a separate bowl and peel the garlic clove before grating it in to the oil. Season with salt and pepper and stir well.
  7. Wipe/wash the mushrooms but leave the stalks in place, trimming off any damaged tips only if necessary. Cut the peeled onion half in to four equal segments before adding everything to the oil and turning around very carefully with a wooden spoon so as not to break up the onion segments.
  8. Thread a mushroom on to the skewer, followed by an onion segment and keep going in this alternate fashion until all are in place. Lay the skewer on a tray and place it under the heat for five minutes, turning half way through cooking.
  9. Lay the salad on one half of the serving plate and the sausages on the other. Heat the pitta bread per the instructions on the pack and cut it open along one long side, opening it up to form a pocket.
  10. Carefully slide the mushrooms and onion off the skewer with a fork and in to the pitta pocket. Spoon in the sauce and serve on top of the salad bed.

Venison Sausages with Fusilli Pasta in Tomato Sauce

Venison sausages served on a bed of fusilli pasta in tomato sauce
Venison sausages served on a bed of fusilli pasta in tomato sauce

Cook Time

Prep time: 5 min

Cook time: 20 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 tablespoons olive oil
  • ½ small red onion
  • 1 garlic clove
  • Salt and black pepper
  • 8 ounce can chopped tomatoes in tomato juice
  • Pinch dried oregano
  • Pinch dried basil
  • 3 venison sausages
  • Vegetable oil for frying
  • Cup of dried fusilli pasta
  • Freshly chopped parsley to garnish

Instructions

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Sauteing onion and garlic for tomato sauceTomatoes and herbs are added to softened onionFusilli pasta is drainedFusilli pasta is added to tomato sauceFusilli pasta in tomato sauceVenison sausages on fusilli pastaTucking in to venison sausages and fusilli pasta
Sauteing onion and garlic for tomato sauce
Sauteing onion and garlic for tomato sauce
Tomatoes and herbs are added to softened onion
Tomatoes and herbs are added to softened onion
Fusilli pasta is drained
Fusilli pasta is drained
Fusilli pasta is added to tomato sauce
Fusilli pasta is added to tomato sauce
Fusilli pasta in tomato sauce
Fusilli pasta in tomato sauce
Venison sausages on fusilli pasta
Venison sausages on fusilli pasta
Tucking in to venison sausages and fusilli pasta
Tucking in to venison sausages and fusilli pasta
  1. Finely slice the peeled onion half and separate the slices in to strands. Peel and finely slice the garlic clove
  2. Pour the olive oil in to a small saucepan and put the pan on to a low to medium heat. Add the onion and garlic, season with salt and pepper and saute gently for a couple of minutes until the onion strands start to soften.
  3. Pour the tomatoes in to the saucepan before adding the dried herbs. Stir well and turn up the heat a little to bring the sauce to a simmer while you start the venison sausages frying.
  4. When the sauce is simmering, reduce the heat to maintain as gentle a simmer as possible while the sausages cook, stirring frequently with a wooden spoon.
  5. Bring a large pot of heavily salted water to a rolling boil before adding the pasta. Stir well and reduce the heat to maintain a modest simmer for ten minutes.
  6. Drain the pasta and allow it to steam off for a couple of minutes before adding it to the sauce and folding it through with the wooden spoon.
  7. Spoon the pasta and sauce in to a deep serving plate, lay the venison sausages on top and garnish with the chopped parsley.

Venison Sausages, Egg, Chips and Beans

Venison sausages with poached egg, chips and spicy beans
Venison sausages with poached egg, chips and spicy beans

Cook Time

Prep time: 5 min*

Cook time: 15 min*

Ready in: 20 min

Yields: 1 serving

*Does not include preparation/cooking time for the homemade chips/fries which can be made by any method of choice or bought frozen, ready for final deep frying

Ingredients

  • 3 venison sausages
  • Vegetable oil
  • 8 ounce can baked beans in tomato sauce
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried coriander leaf (cilantro)
  • Black pepper
  • 1 large egg
  • 2 tablespoons white wine vinegar
  • Homemade chips/fries to serve

Instructions

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Additional seasonings are added to baked beans in tomato sauceEgg is carefully broken in to small glassBeans are gently heated over a low heatStarting to poach eggVenison sausages, chips and beans are platedPoached egg is laid on top of spicy beans
Additional seasonings are added to baked beans in tomato sauce
Additional seasonings are added to baked beans in tomato sauce
Egg is carefully broken in to small glass
Egg is carefully broken in to small glass
Beans are gently heated over a low heat
Beans are gently heated over a low heat
Starting to poach egg
Starting to poach egg
Venison sausages, chips and beans are plated
Venison sausages, chips and beans are plated
Poached egg is laid on top of spicy beans
Poached egg is laid on top of spicy beans
  1. When the sausages are about half way through cooking, put a large pot of cold water on to reach a boil. Stir in the white wine vinegar.
  2. Pour the beans in to a saucepan and season with the turmeric, dried coriander/cilantro and some black pepper. Stir well with a wooden spoon and put on to a very low heat, stirring frequently, until fully heated through.
  3. Break the egg carefully in to a small cup or bowl. When the water just begins to simmer, turn down the heat and stir slowly at first and then slightly more rapidly until a whirlpool effect is formed.
  4. Carefully pour the egg in to the vortex of the whirlpool, bringing the lip of the vessel as close to the water as possible without touching it. Adjust the heat to keep the water just below a simmer for three minutes.
  5. Plate the sausages, chips and beans before lifting the egg from the poaching water with a slotted spoon, affording it a few seconds to drip off and laying it on top of the beans.

Venison Sausages in Spicy Peppers Spanish Tortilla

Venison sausages are sandwiched between the two halves of a spicy tortilla
Venison sausages are sandwiched between the two halves of a spicy tortilla

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

  • 2 venison sausages
  • Vegetable oil for frying
  • 3 different coloured small bell pepper halves
  • ½ red onion (¼ each for tortilla and for salad)
  • 1 red chilli
  • 2 large eggs
  • Generous pinch dried coriander leaf (cilantro)
  • Salt and pepper
  • 2 large lettuce leaves

Instructions

Click thumbnail to view full-size
Mixed peppers and onion for tortillaPeppers and onion sliced for cookingPeppers and onion are gently sauteed in oilBeaten egg is seasoned in bowlBeaten egg is poured over softened peppers and onionSpicy peppers Spanish tortillaTortilla half on salad bedHalved venison sausages are laid on tortilla baseTucking in to venison sausages and Spanish tortilla
Mixed peppers and onion for tortilla
Mixed peppers and onion for tortilla
Peppers and onion sliced for cooking
Peppers and onion sliced for cooking
Peppers and onion are gently sauteed in oil
Peppers and onion are gently sauteed in oil
Beaten egg is seasoned in bowl
Beaten egg is seasoned in bowl
Beaten egg is poured over softened peppers and onion
Beaten egg is poured over softened peppers and onion
Spicy peppers Spanish tortilla
Spicy peppers Spanish tortilla
Tortilla half on salad bed
Tortilla half on salad bed
Halved venison sausages are laid on tortilla base
Halved venison sausages are laid on tortilla base
Tucking in to venison sausages and Spanish tortilla
Tucking in to venison sausages and Spanish tortilla
  1. When the sausages are on to fry, seed and moderately finely slice the bell pepper halves. Slice one quarter of the red onion as thinly as possible. Top the chilli and slice it in to discs, ideally leaving the seeds in place but they can be removed if desired.
  2. Break the eggs in to a bowl and beat with a fork to combine. Season with salt, pepper and the dried coriander, stirring well to combine.
  3. Wash, dry, roll and shred the lettuce leaves. Finally slice the remaining onion and combine the two ingredients in a bowl, seasoning with salt and pepper.
  4. A few minutes before the sausages are due to be ready, pour a little oil in to a small non-stick omelette pan and put it on to a low to medium heat. Start your kitchen grill/broiler preheating to its highest setting.
  5. Add the sliced peppers, onion and chilli to the pan and saute gently for a couple of minutes until the onion is just starting to soften. Spread the pieces out evenly over the pan with your wooden spoon or spatula.
  6. Pour the egg carefully over the peppers and onion and turn the heat up under the pan slightly.
  7. After a couple of minutes, the egg should be almost set. To complete it setting, place the pan under your grill/broiler for up to a minute.
  8. Arrange the salad bed on the edge of a serving plate.
  9. Slide the tortilla on to a holding plate and cut it in half.
  10. Lay one tortilla half that it is just slightly overlapping on to the salad bed.
  11. Slice the venison sausages in half and arrange on top of the tortilla half.
  12. Lay the second tortilla half presentation side down on top of the sausages.

Venison Sausages and Horseradish Sauce on Potato Cakes

Venison sausages are served on potato cakes spread with horseradish sauce
Venison sausages are served on potato cakes spread with horseradish sauce

Cook Time

Prep time: 10 min

Cook time: 15 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 venison sausages
  • Vegetable oil for frying
  • 1 large baking potato
  • ¼ medium red onion
  • 1 egg
  • Salt and pepper
  • 1 tablespoon plain/all purpose flour
  • 3 tablespoons frozen peas
  • Malt vinegar (optional)
  • 1 tablespoon hot horseradish sauce

Instructions

Click thumbnail to view full-size
Potato and onion for cakesGrated potato and onionEgg is added to potato and onionFlour is used to thicken batterPotato batter is spooned in to hot frying panPotato cakes are carefully turnedDrained peas are seasonedPeas are plated around potato cakesEnjoying venison sausages and potato cakes
Potato and onion for cakes
Potato and onion for cakes
Grated potato and onion
Grated potato and onion
Egg is added to potato and onion
Egg is added to potato and onion
Flour is used to thicken batter
Flour is used to thicken batter
Potato batter is spooned in to hot frying pan
Potato batter is spooned in to hot frying pan
Potato cakes are carefully turned
Potato cakes are carefully turned
Drained peas are seasoned
Drained peas are seasoned
Peas are plated around potato cakes
Peas are plated around potato cakes
Enjoying venison sausages and potato cakes
Enjoying venison sausages and potato cakes
  1. Start the sausages frying before peeling the potato and coarsely grating it in to the centre of an opened out clean tea towel. Do the same with the peeled quarter onion.
  2. Gather up the edges of the tea towel and over your sink, twist and squeeze out the excess water. There will be a lot of water released which would otherwise spoil the potato cakes and prevent them cooking properly.
  3. Tip the potato and onion mix in to a large bowl and add the egg. Season well with salt and pepper. Stir to combine. Add the flour to the combination and stir again to form a moderately thick batter.
  4. When the sausages are about half way through cooking, pour some oil in to a second frying pan and bring it up to a medium heat. Use a large spoon or ladle to form two potato cakes in the pan. Each should be around half an inch thick. Fry for three minutes each side.
  5. When the potato cakes are turned, add the frozen peas to a large pot of boiling water to simmer for three minutes.
  6. Lift the potato cakes to a serving plate and drain the peas at your sink through a colander. Season the peas in the colander with salt, pepper and malt vinegar and gently shake to evenly disperse. Spoon the peas around the potato cakes.
  7. Divide the horseradish sauce between the two potato cakes and spread it out with a wide bladed knife.
  8. Cut the sausages in half at an angle and serve on top of the potato cakes.

Venison Sausages and Spicy Tomato Sauce with Turmeric Rice

Venison sausages on a bed of spicy tomato and mushroom sauce with turmeric rice
Venison sausages on a bed of spicy tomato and mushroom sauce with turmeric rice

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: 2 servings

Ingredients

  • 1 small to medium white onion
  • 2 garlic cloves
  • Vegetable oil
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 medium to large red chilli
  • 1 teaspoon dried coriander leaf/cilantro
  • Salt and pepper
  • 10 small closed cup mushrooms
  • 4 venison sausages
  • 2 teaspoons ground turmeric
  • 6 ounces (1¼ cups) basmati rice

Instructions

Click thumbnail to view full-size
Sliced onion and garlic ready to be sauteedTomatoes, chilli and spices added to softened onionOnions added to spicy tomato saucePepper is the final seasoning for turmeric riceTurmeric rice bedSpicy tomato and mushroom sauce on turmeric rice
Sliced onion and garlic ready to be sauteed
Sliced onion and garlic ready to be sauteed
Tomatoes, chilli and spices added to softened onion
Tomatoes, chilli and spices added to softened onion
Onions added to spicy tomato sauce
Onions added to spicy tomato sauce
Pepper is the final seasoning for turmeric rice
Pepper is the final seasoning for turmeric rice
Turmeric rice bed
Turmeric rice bed
Spicy tomato and mushroom sauce on turmeric rice
Spicy tomato and mushroom sauce on turmeric rice
  1. The sauce in this recipe has to be started before the venison sausages are put on to fry.
  2. Peel the onion, cut it in half down through the middle and finely slice each half. Peel and finely slice the garlic cloves.
  3. Pour a couple of tablespoons of vegetable oil in to a large saucepan and put the pan on to a low to medium heat.
  4. Add the onion and garlic to the pan and saute for two or three minutes until the onion is just softened.
  5. Cut the green top from the chilli and discard before slicing it in to discs. Add to the pan with the canned tomatoes and coriander. Season with salt and pepper and stir well.
  6. Wash or wipe the mushrooms and slice them in half. Add to the pan, stir them through and turn up the heat until the sauce starts to simmer.
  7. Reduce the heat under the pan to maintain a very gentle simmer while you fry the venison sausages.
  8. When the sausages are started frying, put a large pan of cold water - seasoned with the ground turmeric and about a teaspoon of salt - on to reach a rolling boil.
  9. Wash the rice through a fine sieve under running cold water. Add it to the boiling water, stir well and adjust the heat to achieve a moderate simmer for ten minutes.
  10. Drain the rice through a sieve and leave to steam off for two to three minutes. Return it to the empty pot, season with black pepper and stir to combine before dividing between two deep serving plates and spreading out to form beds for the sauce and sausages.
  11. Spoon half the sauce on to each rice bed, cut the sausages in half at an angle and lay four sausage halves on top of each portion of sauce.

Venison Sausage Rolls with Hot and Spicy Bean Salad

Venison sausage roll halves are served on a bed of hot and spicy mixed beans salad
Venison sausage roll halves are served on a bed of hot and spicy mixed beans salad

Cook Time

Prep time: 30 min

Cook time: 30 min

Ready in: 1 hour

Yields: 2 servings

Ingredients

  • ½ pound block puff pastry*
  • Flour for dusting
  • 3 venison sausages
  • 1 egg
  • ½ large red onion
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • Salt and pepper
  • 14 ounce can chopped tomatoes in tomato juice
  • 1 green chilli
  • Vegetable oil for greasing baking tray
  • 14 ounce can mixed bean salad in water

*Puff pastry should be removed from fridge 15 to 20 minutes prior to being rolled

Instructions

Click thumbnail to view full-size
Cut puff pastry blockSausage laid on rolled puff pastryTrimmed puff pastrySausage rolled in puff pastryAssembled venison sausage rollsOnion and garlic is gently sauteed in oilCanned tomatoes and chilli are added to softened onionTomato sauce is simmered until lush and thickSausage rolls are rested on a wire rackBeans are drained and rinsedbeans are stirred in to reheated tomato sauceSausage rolls are halved to serveBean salad is spooned in to serving platesEnjoying venison sausage rolls in hot and spicy bean salad
Cut puff pastry block
Cut puff pastry block
Sausage laid on rolled puff pastry
Sausage laid on rolled puff pastry
Trimmed puff pastry
Trimmed puff pastry
Sausage rolled in puff pastry
Sausage rolled in puff pastry
Assembled venison sausage rolls
Assembled venison sausage rolls
Onion and garlic is gently sauteed in oil
Onion and garlic is gently sauteed in oil
Canned tomatoes and chilli are added to softened onion
Canned tomatoes and chilli are added to softened onion
Tomato sauce is simmered until lush and thick
Tomato sauce is simmered until lush and thick
Sausage rolls are rested on a wire rack
Sausage rolls are rested on a wire rack
Beans are drained and rinsed
Beans are drained and rinsed
beans are stirred in to reheated tomato sauce
beans are stirred in to reheated tomato sauce
Sausage rolls are halved to serve
Sausage rolls are halved to serve
Bean salad is spooned in to serving plates
Bean salad is spooned in to serving plates
Enjoying venison sausage rolls in hot and spicy bean salad
Enjoying venison sausage rolls in hot and spicy bean salad
  1. Cut the pastry in to three equal portions. The sausage rolls can then be assembled one at a time.
  2. Lightly flour a clean dry surface and your rolling pin and roll out the first pastry portion to a rectangle slightly wider than the sausage and long enough that you can comfortably roll the sausage to become fully encased in the pastry.
  3. Lay the sausage on the pastry and use it as a template to evenly trim the edges to the right width.
  4. Break the egg in to a small cup of bowl and beat with a fork. Lift the sausage off the pastry again before glazing the pastry all over with a pastry brush and the beaten egg.
  5. Lay the sausage close to the end of the pastry nearest to you and carefully roll to ensure it is snugly encased in the pastry. Make sure the pastry does overlap slightly on the underside. Press down lightly to seal the join underneath before trimming off any further excess pastry.
  6. Repeat the processes to form sausage rolls two and three. Lay them on a plate for the pastry to rest while your oven preheats to 400F/200C/Gas Mark 6.
  7. Thinly slice the peeled onion half and separate the slices in to strands. Peel the garlic cloves.
  8. Pour the olive oil in to a saucepan and gently heat before adding the onion and grating in the garlic. Season with salt and pepper. Saute for a couple of minutes to soften the onion strands.
  9. Pour the canned tomatoes in to the saucepan. Finely dice the chilli and add it to the pan. Stir well and turn up the heat until the sauce reaches a simmer. Cover and adjust the heat to achieve as gentle a simmer as possible.
  10. When the oven is heated, lightly oil a baking tray or sheet. Make three cuts across each sausage roll, being sure to go through the skin of the sausages as well as the pastry but penetrating the sausage meat as little as possible. Lay the rolls on the tray, glaze all over with more beaten egg and bake for twenty-five to thirty minutes until the pastry is golden brown.
  11. When the sausage rolls are ready, place them on a wire rack to rest for ten minutes.
  12. Wash the beans through a colander under running cold water and add to the tomato sauce. Stir well and simmer for a few further minutes to ensure fully heated.
  13. Spoon the beans in to two deep serving plates. Cut each sausage roll in half and lay three halves on top of each spicy tomato bean bed.

Venison Sausages Fried Breakfast

Venison sausages are served as one element of a fried breakfast
Venison sausages are served as one element of a fried breakfast

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: 1 serving

Ingredients

There are a great many potential ingredients which can be included in a British style fried breakfast. The theme of this particular serving suggestion is simply that venison sausages be substituted for the traditional pork or beef and the accompaniments can be varied as desired.

  • 2 venison sausages
  • Vegetable oil for frying
  • 2 rashers back bacon (smoked or unsmoked)
  • 5 or 6 small closed cup mushrooms
  • ½ medium white onion
  • 1 slice of bread
  • 1 medium egg
  • Tomato ketchup to serve

Instructions

Click thumbnail to view full-size
Sausages, bacon, mushrooms and onion are fried togetherEgg is carefully poured in to a hole in the frying breadEggy bread is turned to fry on its second sideFried breakfast elements are plated
Sausages, bacon, mushrooms and onion are fried together
Sausages, bacon, mushrooms and onion are fried together
Egg is carefully poured in to a hole in the frying bread
Egg is carefully poured in to a hole in the frying bread
Eggy bread is turned to fry on its second side
Eggy bread is turned to fry on its second side
Fried breakfast elements are plated
Fried breakfast elements are plated
  1. Start the venison sausages frying in a large, non-stick frying pan.
  2. Wash or wipe the mushrooms and trim any hard/rotted bits off the stem ends but otherwise leave them whole. Moderately finely slice the onion half and separate the slices in to strands.
  3. When the sausages have been frying for about ten minutes, add the bacon rashers to fry for about two to three minutes each side, depending upon how well you like them cooked. Also add the mushrooms and onion, stirring the latter two items around gently every half minute or so.
  4. Break the egg in to a small bowl or cup. Start a second frying pan with a little vegetable oil in it preheating on a medium setting.
  5. Use an egg cup to cut a hole in the middle of the bread slice and lay the bread in the hot oil.
  6. Carefully pour the egg on to the middle of the bread that the yolk becomes trapped in the hole. Fry for about three minutes before turning with a spatula to fry for a couple of minutes on the second side.
  7. Plate all the breakfast components one by one and serve with a little ketchup.

Venison Sausages, Lambs Liver and Mediterranean Veggies Stew

Venison sausages, lambs liver and Mediterranean vegetables stew is served with Brussels sprouts and chips
Venison sausages, lambs liver and Mediterranean vegetables stew is served with Brussels sprouts and chips

Cook Time

Prep time: 10 min

Cook time: 1 hour

Ready in: 1 hour 10 min

Yields: 4 servings

Ingredients

  • 6 venison sausages
  • Vegetable oil
  • 1 pound lambs liver
  • 1 medium to large white onion
  • 4 rashers British back bacon (alternatively 8 slices US/streaky bacon)
  • ½ each of large yellow, red and green bell peppers
  • 2 14oz cans chopped tomatoes in tomato juice
  • 2 small courgettes/zucchini
  • 1 large red chilli pepper
  • 1 teaspoon dried mint
  • Salt and pepper
  • 6 small cherry tomatoes

Instructions

Click thumbnail to view full-size
Browning chopped up venison sausagesBrowning chopped lambs liverPreparing to saute onion and baconSliced peppers are added to sauteed onion and baconCanned tomatoes are added to pot with browned sausages and liverCourgettes and chilli are added to stewDried mint and seasonings are added to stewHalved cherry tomatoes are added to stew half way through cookingVenison sausages and lambs liver stew can also be enjoyed on its own
Browning chopped up venison sausages
Browning chopped up venison sausages
Browning chopped lambs liver
Browning chopped lambs liver
Preparing to saute onion and bacon
Preparing to saute onion and bacon
Sliced peppers are added to sauteed onion and bacon
Sliced peppers are added to sauteed onion and bacon
Canned tomatoes are added to pot with browned sausages and liver
Canned tomatoes are added to pot with browned sausages and liver
Courgettes and chilli are added to stew
Courgettes and chilli are added to stew
Dried mint and seasonings are added to stew
Dried mint and seasonings are added to stew
Halved cherry tomatoes are added to stew half way through cooking
Halved cherry tomatoes are added to stew half way through cooking
Venison sausages and lambs liver stew can also be enjoyed on its own
Venison sausages and lambs liver stew can also be enjoyed on its own
  1. Pour two or three tablespoons of vegetable oil in to a large soup or stock pot and bring it up to a medium heat.
  2. Cut each venison sausage in to three pieces with a very sharp knife. Add the pieces to the oil and stir fry for two or three minutes until evenly browned and sealed. Remove with a slotted spoon to a holding plate.
  3. Chop the liver in to bite sized pieces and brown/seal in the oil in the same way before removing to the holding plate alongside the sausage.
  4. Add a little more oil to the pot if required. Peel the onion, slice down through the middle and slice each half before separating in to strands. Add to the pot with the sliced bacon and saute for a couple of minutes until the bacon is sealed and the onion strands are softened.
  5. Remove the seeds/membranes from the bell pepper halves and moderately finely slice before stirring through the bacon and onion.
  6. Pour the two cans of chopped tomatoes in to the pot and reintroduce the browned sausages and liver. Stir well and turn up the heat to bring the combination to a simmer
  7. Top the courgettes/zucchini and slice to a thickness of around three-quarters of an inch before adding to the pot along with the chilli which should be thinly sliced in to discs. Stir through the stew, bring back to a simmer, cover and continue to simmer for half an hour.
  8. Cut the cherry tomatoes in half and add to the half hour simmered stew. Stir through and simmer for a further fifteen minutes.
  9. The stew can then be ladled in to bowls to be enjoyed perhaps with some crusty bread or served with such as Brussels sprouts and chips/fries as in the lead photograph for this recipe.

Steak and Venison Sausages Pie

Succulent beef steak and venison sausages in a puff pastry pie with potatoes and carrots
Succulent beef steak and venison sausages in a puff pastry pie with potatoes and carrots

Cook Time

Prep time: 1 hour 30 min

Cook time: 2 hours

Ready in: 3 hours 30 min

Yields: 2 servings

Ingredients

  • 1 pound stewing beef steak
  • 2 or 3 tablespoons vegetable oil
  • Salt and pepper
  • 1 pint fresh beef stock
  • 2 venison sausages
  • ½ pound block puff pastry
  • Flour for dusting
  • 1 egg

Instructions

Click thumbnail to view full-size
Seasoned steak is browned and sealedBeef stock is added to browned steak and brought to a simmerVenison sausage pieces are added to cooked and cooled steakSteak and venison sausage is arranged in pie dishRolled puff pastry is laid on top of pie dishSteak and venison sausage pieSteak and venison sausage is spooned on to serving plates
Seasoned steak is browned and sealed
Seasoned steak is browned and sealed
Beef stock is added to browned steak and brought to a simmer
Beef stock is added to browned steak and brought to a simmer
Venison sausage pieces are added to cooked and cooled steak
Venison sausage pieces are added to cooked and cooled steak
Steak and venison sausage is arranged in pie dish
Steak and venison sausage is arranged in pie dish
Rolled puff pastry is laid on top of pie dish
Rolled puff pastry is laid on top of pie dish
Steak and venison sausage pie
Steak and venison sausage pie
Steak and venison sausage is spooned on to serving plates
Steak and venison sausage is spooned on to serving plates
  1. Pour the vegetable oil in to a large saucepan and add the one inch diced stewing steak. Season with salt and pepper and saute over a medium heat for two or three minutes until the steak is evenly browned and sealed.
  2. Pour the stock in to the pan and turn up the heat to bring the stock to a simmer. Cover, adjust the heat to maintain a very gentle simmer and cook in this way for one and a half hours until the beef is tender. Do check it every so often to ensure it is not cooking dry and in the unlikely event that this should be the case, top up with a little boiling water from your kettle.
  3. Turn off the heat under the pan and add the two sausages, each chopped in to three equal sized pieces. Stir and leave for at least an hour to cool completely. This is essential as warm beef in the assembled pie will cause the pastry to become soggy and fail to rise.
  4. Remove the pastry from the fridge at least fifteen minutes before it is to be rolled to reach room temperature.
  5. Use a slotted spoon to transfer the beef and sausage to a ten by seven inch pie dish (one inch deep). Pour in enough stock to approximately half cover the meat but no more.
  6. Roll out the pastry on a floured surface to a rectangle just a little bigger than the pie dish. Lift it on to the dish and crimp all the way around the edges before trimming away the overhanging edges with a sharp knife.
  7. Leave the pie that the rolled pastry may rest while your oven preheats to 400F/200C/Gas Mark 6.
  8. Glaze the pie with beaten egg and cut a steam vent in the centre. Sit it on a baking tray before placing it in to the oven for thirty to thirty-five minutes, until the pastry is risen and golden. Leave it aside to rest for ten minutes before serving half per person with your chosen accompaniments.

Questions & Answers

    © 2018 Gordon Hamilton

    Comments

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      • Gordon Hamilton profile image
        Author

        Gordon Hamilton 4 months ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Mary and thank you. Well, I don't know about anything, but I do love experimenting and can be pretty imaginative and creative at times. Venison is a huge favourite of mine. Hard to compare the taste really but it's very lean and gamey without being overpowering.

      • Blond Logic profile image

        Mary Wickison 4 months ago from Brazil

        All of these look wonderful. I imagine I could give you anything and you'd make it taste great.

        I must have had venison but I can't recall what it tastes like.

        My favorite would be the last one with the stewing steak and sausages and puff pastry.

        I'm now hungry.

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