Ingredients

500 g venison sausages
200 g smoked bacon, chopped
200 g chopped chestnut mushrooms
1 large onion or 200g shallots, chopped
1 garlic clove, chopped
Half a bottle (375 ml) of red wine or 375 ml beef stock
2 bay leaves
1 scant teaspoon lightly bruised juniper berries (optional)
1 teaspoon fresh thyme (or half dried)
1 tablespoon plain flour
25 g butter
2 rounded tablespoons of rowan, crab apple or redcurrant jelly
Salt and black pepper

Instructions

1.Use a large, heavy pan or casserole to brown the sausages in olive oil for 10 minutes

2. Remove sausages

3. Add onion, garlic and bacon to pan and cook for around 10 minutes

4. Return sausages to pan

5. Stir in the flour until the juices are absorbed

6. Add red wine and herbs

7. Bring contents to a simmer, put the lid on and simmer gently on the lowest setting for 30 minutes

8. Add mushrooms and cook with lid removed for 20 - 30 minutes

9. If the sauce is runny, remove sausages, reduce sauce by cooking rapidly. Once sauce has thickened return sausages
10. Add 25 g butter (optional)

11. Check seasoning (you may not need salt if the bacon is salty)

12. Add fruit jelly and once this has melted serve with mashed potato