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Thursday, 8 November 2012

Venison Sausages with Red Cabbage and Apples

Last month I posted a recipe for Venison cooked in Cider made with a haunch of  fallow deer venison from Millbank Parkland Venison.   I'd like to show you another recipe, this time using the rich and tasty venison sausages also from Millbank Parkland Venison.

Venison Sausages with Red Cabbage and Apples

5 Venison sausages
1/2 red cabbage, sliced
2 red onions, sliced
4 sticks celery, sliced (optional)
2 apples, peeled, cored and sliced
100ml red wine vinegar
1 tbsp muscovado sugar
Salt and Freshly ground pepper

1. Brown the sausages in a pan.
2. Layer the cabbage, onions, celery and apple slices.  Season.

3. Add another layer of the vegetables and top with the sausages.

 4. Sprinkle over the sugar and pour over the vinegar and put the lid on the dish or cover with foil.

Bake in the oven for 1 1/2 hours at 160C

If you would like to try some of the Millbank Parkland Venison products, you can still enter the giveway HERE

Win this Taster Pack

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At 8 November 2012 at 20:38 , Blogger belleau kitchen said...

love that red cabbage... I don't eat enough red cabbage but I love it, great to have a recipe i've not seen before... lovely stuff!

At 10 November 2012 at 08:58 , Anonymous Jacqueline @Howtobeagourmand said...

A mouthwatering dish Janice. Lovely colour on those sausages too!

At 12 November 2012 at 11:55 , Anonymous May said...

Red cabbage is not something I make a lot but love it. Will try your recipe.


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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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