This is real comfort food! Perfect for a romantic evening in or an Autumnal dinner party. Rosemary works really well with red wine in a gravy. Easy to make. Everyone will love it. Win, win!
600 g/21 oz. venisonsausages
FOR THE GRAVY
4 tablespoons light olive oil
20 g/11/2 tablespoons butter
2 medium red onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon freshly chopped rosemary leaves
1 tablespoon tomato puree/paste
1 tablespoon plain/ all-purpose flour
175 ml/3/4 cup fullbodied red wine
175 ml/3/4 cup beef stock
sea salt and freshly ground black pepper
mashed or baked potatoes and red cabbage, to serve
Heat a frying pan/skillet over a moderate heat.
Add 2 tablespoons of the oil, heat for 1 minute then add the butter.
Once the butter has melted tip in the onions, stir and cook over a moderate heat until they start to brown.
Add the crushed garlic and rosemary, stir and cook for another minute. Add the tomato puree/paste, stir, cook for a minute and then work in the flour.
Pour in the red wine and beef stock, bring to the boil, season lightly with salt and a generous amount of freshly ground black pepper then turn the heat right down and simmer for 15 minutes. Check the seasoning and adjust to taste.
Meanwhile brown the sausages well on all sides in the remaining oil. Drain off the fat and add the sausages to the gravy. Leave over a low heat for 10 minutes or so for the sausages to absorb some of the sauce then serve with mashed or baked potatoes.
Red cabbage is also delicious with this dish.
If you liked this recipe, check out Wine Lover's Kitchen by Fiona Beckett.