Venison sausages with polenta

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• Suzanne

  09 September 2009

  Suzanne rated and commented on this recipe

  

  We have enjoyed this tasty meal regularly over the winter, though usually add a few more pitted kalamata olives

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• juliee

  03 November 2009

  juliee commented on this recipe

  what passata?

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• Siri

  22 September 2010

  Siri rated and commented on this recipe

  

  Made this for dinner yesterday, with some venison and herb sausages. It turned out well, but I felt the sauce lacked some sweetness, maybe a teaspoon or so of redcurrant jelly? I suspect passata may vary in sweetness from brand to brand too, this may be why my sauce lacked in the sweetness that goes so well with venison.

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• EmSmith

  12 July 2011

  EmSmith rated and commented on this recipe

  

  Very tasty but I do second Siri's comment that the sauce was lacking a little something. I might add a slug of balsamic next time. The quantity of polenta was quite shocking too. Even my ceaselessly gluttonous husband struggled to clear his plate. It was delicious, though...although I've seen this recipe elsewhere mentioning the addition of some parmesan to the polenta just before serving and I would certainly give that a try next time too. You can never have too much umami!

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• Giovanni

  06 September 2011

  Giovanni commented on this recipe

  Good recipe but never use quick cook polenta! Although it takes longer the taste is far better....

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• burndust

  26 March 2012

  burndust commented on this recipe

  that nutritional data must be wrong surley?

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Ingredients

• olive oil
• 6 venison sausages (available in most supermarkets)
• 1 onion , thickly sliced
• 100ml red wine
• 500ml passata
• 8 olives , stoned
• 150g quick-cook polenta
• vegetable stock granules (such as Marigold) 1tbsp, or 1 cube, crumbled
• 25g butter
• 2 tbsp chopped flat-leaf parsley

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Ingredients

• olive oil
• 6 venison sausages (available in most supermarkets)
• 1 onion , thickly sliced
• 100ml red wine
• 500ml passata
• 8 olives , stoned
• 150g quick-cook polenta
• vegetable stock granules (such as Marigold) 1tbsp, or 1 cube, crumbled
• 25g butter
• 2 tbsp chopped flat-leaf parsley

Per serving

1157 kcalories, protein 54g, carbohydrate 83g, fat 66 g, saturated fat 24.5g, fibre 7.3g, salt 4.58 g

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