This one-pot recipe is the ultimate in comfort food, combining the rich flavour of lean venison with juniper and herbs and one of the many award-winning craft ales found in Wales.
INGREDIENTS (serves 4)
1 medium leek
2 cloves of garlic
4 slices of smoked streaky bacon
2 tbsps of rapeseed oil
8 Welsh venison sausages
Strips of 1 orange peel
150g of chestnut mushrooms
1 tsp of juniper berries (optional)
1 bay leaf ɠ 1 tbsp of fresh rosemary
250ml of ale
1 tbsp of honey
METHOD
1. Wash and chop the leek, crush the garlic and dice the bacon. Heat the oil in a large heavy pan over medium heat and fry the leek, garlic and bacon for 5 minutes.
2. Remove the leek mixture and place to one side. Add the sausages to the pan, browning on all sides.
3. Thinly peel the orange skin into long pieces. Return the leek mixture to the sausages, add the remaining ingredients (except the honey) and pour over the beer.
4. Leave to simmer for 20 minutes until the sauce has reduced. Season with salt and pepper and add honey if needed to balance the bitterness of the beer.
5. Serve with creamy mashed potatoes.
Taken from Bwyd Cymru yn ei Dymor / Welsh Food by Season (Y Lolfa) a new cookbook published by Y Lolfa, full of both traditional and modern recipes that have been created by Nerys Howell Nerys has appeared on BBC Radio Wales, BBC Radio Cymru as well as being a contributor to S4C’s Prynhawn Da and a regular at Welsh food festivals. The book is a celebration of local, sustainable Welsh produce and aims to encourage people to eat seasonally.
Bwyd Cymru yn ei Dymor / Welsh Food by Season by Nerys Howell (£14.99, Y Lolfa) is available now.
