Venison and roast red pepper sausages

Ingredients

(serves four)

1lb coarsely minced venison shoulder
½lb minced pork belly
4oz fresh white breadcrumbs
1tsp chopped thyme
½ small onion finely chopped
1 clove of garlic chopped
3 red peppers (roasted in oil and skins removed)
1tsp finely ground juniper berries
½ glass red wine
2 eggs
Caul fat
Butter
Salt and pepper

Method

Sweat the onions and garlic in butter with the thyme and juniper berries. Add the wine and allow to go cold.

Cut the red peppers into a brunoise then mix all the remaining ingredients together except the caul. Season to taste with salt and black pepper.

Roll into eight sausages wrap in caul fat and then in tin foil. Steam for five minutes.

Unwrap the sausages and gently fry in dripping until crisp and golden.

Serve with creamed potatoes and gravy.