Duo of venison with grain mustard crushed potatoes and pickled red onions

INGREDIENTS

(serves four)

1 red onion, peeled and cut into 8 wedges
150ml white wine vinegar
30g caster sugar
Salt and pepper
500g new potatoes
100g butter
1tsp grain mustard
12 venison sausages
8 slices cured venison, marinaded in Crackshot ale for 2 days (see note below)
160ml Madeira jus

METHOD

Place onion wedges in a bowl with the vinegar, sugar and salt, and leave for at least 24 hours (the longer, the better).

Boil the potatoes until the skins begin to burst, drain and roughly crush with butter and mustard, using the back of a fork. Season.

Bake the sausages for 15 minutes at 200ºC. Once they are cooked, place the crushed potatoes into a ring, wrap the cured venison around, arrange the sausages, and finish with a little Madeira jus.

Note: The Crackshot ale in this recipe is made from a recipe found in the castle library two years ago, which dates back to the 17th century. The recipe was given to a local brewer to update and produce, and it is now available through the pump at the Boar's Head and in most leading supermarkets nationwide.

Jason Main

Photo © Rob Whitrow