Venison Sausages Braised in Red Wine.

Venison Sausages Braised in Red Wine - Venison - Recipes - from Delia Online:
Ingredients
450 g venison sausages
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper

Method
Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.

Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.

After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.

To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.

Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
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Venison. Sauce.

Venison Haunch Steak with Spelt Grain and Red Wine Sauce Recipe by Madalene Bonvini-Hamel; Chef, Photographer and Founder of The British Larder – The British Larder:
Sauce:

Prepare the vegetables by peeling and washing all the vegetables.
Cut them all the same sizes about 2cm pieces and just crush the garlic with the heel of your hand.
Heat the oil in a large saucepan and saute all the vegetables, coriander seeds, juniper berries and cloves until golden brown, this should take about 10 minutes.
Do not burn the vegetables. The idea is to caramelize the vegetables and bring out the natural sweetness.
Add the tomato puree and continue cooking for a further 5 minutes, stir regularly to prevent the puree from burning. Do not be tempted to add extra oil as it will make the sauce greasy.
Add the red currant jelly, bay leaf, thyme and rosemary and deglaze the pan with the wine, turn the heat up and cook until the wine reduced by half.
Add the stock, bring the sauce to a gentle simmer, do not boil the sauce too fast and do not cover the pan with a lid. Gently simmer for 20 minutes, removing the impurities with a ladle.
Pass the sauce through a fine sieve, discard the solids and return the sauce to a clean saucepan.
Reduce the sauce until it has a coating consistency.
Set the sauce aside until needed.
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