Sunday, 5 January 2014

Venison Sausages

The trusty gnashers were well prepared for a good feast of Dangerfield's sika venison bangers tonight. The nose-bag was firmly attached in preparation for this splendid repast.

I am unconvinced that frying sausages is better than grilling, so I fried them gently in oil first; then finished them off under the grill.

I had them with onion mash, broccoli, cherry tomatoes, parsley, butter, and onion marmalade.

Believe me, the result was delicious. Any fat in them was eradicated by the grilling; and what remained was lean, tender and tasty meat.

Well done, Dangerfield!

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