Serves 4-6
● 2 Tbsp olive oil
● 550g venison sausages
● 2 onions, halved and sliced into wedges
● 3 cloves garlic, finely chopped
● 1 stick celery, finely chopped
● 2 capsicums, core removed, sliced into 2cm strips
● ½ tsp caraway seeds
● 75g shoulder bacon, chopped
● ¼ cup white wine
● 1 Tbsp brown sugar
● 2 tsp grated horseradish
● 1 tsp white vinegar
● 1 tsp dried tarragon
● 1 tsp salt
● ¼ cup cream
● 2 tsp mustard
Method
1. Heat oil in a large casserole pan over medium-high heat. Add sausages and cook for 10 minutes, turning occasionally, until nicely browned all over.
2. Remove sausages from the pan and set aside, then add onion, garlic and celery to the hot pan. Cook for 10 minutes, stirring often, until well browned in spots. Add capsicum and caraway seeds, and cook for 3 minutes until vibrant.
3. Add bacon and vinegar, and cook for 1 minute, then add wine, sugar, horseradish, tarragon, salt and 2 cups of water. Nestle in the cooked sausages.
4. Bring to a boil, then reduce to a simmer and cook for 1½ hours, until deeply caramelised and reduced. Remove from heat.
5. Whisk the cream and mustard in a small bowl to combine, then add to the pan and gently stir through. Season well with pepper.
6. Serve hot, with a drizzle of cream and a sprinkle of thinly sliced spring onions.
