Venison Sausages with Roasted Garlic Mash

Make mashed potatoes better for you by replacing the butter with hillfarm oil and giving them a beautiful golden colour too!

Cooking Time 45 minutes
Fry Fry
Serves Serves 4


  • 8 Venison sausages
  • 2 tbsp hillfarm rapeseed oil
  • 1 Onion, peeled and finely chopped
  • 50g Dried cranberries
  • 6 Juniper berries
  • 1 tbsp Plain flour
  • 1 tbsp Balsamic vinegar
  • 200ml Red wine
  • 300ml Chicken or game stock
  • 1 tbsp Redcurrant jelly
  • 1 Bay leaf
  • ½ tbsp Thyme leaves, chopped
For the mash:
  • 1kg Floury potatoes, peeled and cut into large dice.
  • ½ head roasted garlic in hillfarm rapeseed oil (see recipe below)
  • 4 tbsp hillfarm rapeseed oil


  1. Roast the head of garlic in hillfarm cold pressed rapeseed oil in oven the over at 180 degrees (350 degrees F, Gas 4) until soft.
  2. Heat the 2 tbsp hillfarm rapeseed oil in a casserole dish and add the sausages. Brown well on all sides.
  3. Remove from the pan and add the onion. Cover and cook over a low heat for 10 minutes, until soft and translucent.
  4. Add the dried cranberries, juniper berries and flour and cook for a further 2 minutes.
  5. Blend in the balsamic vinegar, red wine and stock, stirring all the time, until you have a smooth, thickened sauce.
  6. Add the herbs and redcurrant jelly and return the sausages to the pan. Simmer gently for 10 – 15 minutes, until the sausages are cooked through.
  7. For the mash, place the potatoes in a large pan of salted water and bring to the boil. Simmer until tender to the point of a knife. Drain very well and puree through a ricer for a very smooth texture.
  8. Season well with sea salt and black pepper and squeeze in the roasted garlic cloves. Add the hillfarm rapeseed oil and beat in well.
  9. Serve with the venison sausages and sauce.


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