It
beggars belief that at the end of the month, the 28th to be exact
is Shrove Tuesday! I?m sure I was only writing about Christmas
just the other day. Oh well spring must be round the corner. Hopefully
most of you will be reading this in March as it will mean you
are all on the slopes enjoying the skiing! If you are indeed glugging
the gluvine and dipping into the fondue good luck!
Venison Sausages with BBQ Sauce
Serves 6
2 packs of really good venison Sausages
4-6 tbsp of organic honey
3-4 tbsp of Hoi sin Sauce found at the supermarket ? go easy
with it at first
Tomato Sauce
Worcestershire Sauce
A dash of vinegar
1-2 tbsp Dijon mustard
6 large Potatoes, peeled and cut into chunks
1 head of garlic
Olive oil
Salt and pepper
Crème fraiche
250g butter
Preheat the oven to 200c
Make the mashed potatoes first ? you can do this a head of
time. First roast the garlic ? take the whole head of garlic
and place it on a piece of foil large enough to wrap it in and
pour over a little olive oil. Wrap it up tightly and roast it
in a hot oven for about 20-25 minutes or until it is soft. Remove
it from the oven and let it cool until you are able to handle
it. Squeeze out the flesh and mash it in a bowl and set aside.
Meanwhile fill a large saucepan up with water, add salt and
potatoes and bring up to a boil and continue to boil until the
potatoes are soft - about 10-12 minutes. Drain off the water
and using a potato ricer mash the potatoes until smooth. (If
you don?t have a potato ricer buy one! Or use a
traditional potato masher.) Add the butter, garlic, salt and
pepper to taste and crème fraiche and beat well. Stir
in a little olive oil until it is a dipping consistency rather
than stiff mashed potatoes. Taste for seasoning and either use
straight away or set a side and reheat later when the sausages
are ready.
For the sausages:
Separate the sausages and put them into a roasting tin.
Put all the ingredients into a saucepan and bring to the boil.
Spoon the sauce - you may not need all of it in which case cover
and store in the fridge once it has cooled down or serve on
the side ? over the sausages and cook in a hot oven for 20-25
minutes or until they are crispy and bubbling. Serve with the
warmed garlic mash. These are wonderful served cold as part
of a picnic.
Tip:
Sad as this may sound but this is the month to get all the shooting
kit repaired and cleaned. Most local gun shops will service
guns and sort out rotten stitching on cartridge bags and such
but my "local" gun smith Chaplin's in Winchester couldn't
have been more helpful. Chaplin (Gunmakers) Ltd Winchester 01962
840055