Wild Boar Sausages In Red Wine HT
Serves 4 Hot
Game Pork Alcohol Main Course Dairy Free
Eggless France Europe
1 tbsp Olive Oil
450g/1lb Wild Boar Sausages
225g/8oz Bacon, chopped
1 Garlic Clove, crushed
225g/8oz Onions, chopped
1 heaped teasp Plain Flour
1 teasp Dijon Mustard
2 Bay Leaves
4 Sprigs Fresh Thyme
300ml/10fl.oz. Red Wine (check manufacture)
100g/4oz Button Mushrooms
1 tbsp Redcurrant Jelly
Salt and Black Pepper
Heat oil in a large flameproof casserole, add the sausages and brown
on all sides.
Remove with a slotted spoon and set aside.
Heat the oil again then add the bacon, garlic and shallots and sauté for 3-4
minutes until brown.
Sprinkle over the flour and mustard and cook for a further 2-3 minutes
Gradually add the wine stirring with a wooden spoon then return the sausages to
Season lightly with salt and black pepper, bring to the boil then reduce the
and simmer for 30 minutes.
Add the mushrooms and continue to
cook, uncovered for a further 20 minutes.
To serve - remove the sausages with a slotted spoon to a warm dish and
redcurrant jelly into the sauce until well blended in. Return the sausages to
heat for 2-3 minutes and serve immediately.
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