Venison Sausage Soup
A delicious recipe for Venison Sausage Soup using local venison supplied to the village shop ...
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Ingredients
Serves 4
1 tbspn olive oil
1 pack venison sausages
1 pack of Cornish Bacon Company “bacon bits” (the fattier the better)
2 crushed cloves of garlic
1 diced onion
1 chopped stick of celery
1 medium tin of chopped tomatoes
1 bay leaf
half teaspoon each of chopped thyme and rosemary
a pint of stock (my recipe says beef, but I use half a pint of vegetable plus a 500g pack of passata, or an extra tin of tomatoes)
1 13oz tin of haricot beans
salt and pepper
chopped fresh parsley
Method
Fry the sausages in the oil for about 10 minutes, or until browned, then remove from the pan. Now brown the bacon bits in the pan, add the garlic, onion and celery and cook gently. After 5 minutes, add the tomatoes, bay, thyme, rosemary, stock and passata to the pan and bring to the boil. Cut each sausage into 5 or 6 and add to the pan. Add the beans and simmer for about 40 minutes. Season to your taste and scatter with the parsley before serving.
Mrs Trewhitless
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