Venison Sausages in Red Jus

Seriously quick to make, and on top of that, it can be made well in advance as it keeps well in the fridge for 3 days. Honestly, if you haven't had venison sausages before, you won't stop after you had this!

Ingredients (serves 2):

• 4 big venison sausages (340-350gr)

• 1 medium brown onion

• 3 slugs of olive oil

• 2 tsp dry sage

• 2 tsp dry rosemary

• 3 fresh bay leaves

• 1 tsp freshly ground black pepper

• 1/2 tbsp fine salt

• 1 Tbsp tomato puree

• 1 and 1/2 glass of red wine

Method:

• Chop the onion and put them in a heavy based pot (it has to have a tightly fitting lid) with the olive oil on medium heat

• Let it cook for 3-4 mins, then mix and cover with the lid

• Check and stir them often, they just need to get translucent and soft

• Use the point of a sharp knife and prick the sausages on each opposite side

• As soon as the onions are ready, put the sausages in the pot

• Add the herbs and the pepper and stir well

• Let them brown for 3 mins on the first side

• Flip them and let them brown for another 3 mins on the opposite side

• Add the tomato puree, the wine, and the salt and mix well

• Cover with the lid, and keeping this at medium heat let it cook for 10 mins

• Flip the sausages upside down and stir, coof for another 5 mins

• Test the temperature in the center of the sausages: it must be 75 degrees C (with these times, it'll be 80 degrees more or less, so you're good)

• Remove from the heat and let it rest

• Take the sausages off the pot, cleaning them up with a spoon from the various bits

• Add half a glass of water to the pot and bring it to the boil as the juice would be quite thick thanks to the tomato puree

• Strain the juice on a fine sieve (my French friends infected me with the love for sauces!!!) - check for salt only at this point, my bet is that you won't need to add any

TIP: I love serving these with mashed potatoes