Venison Sausage Served with Onion Marmalade and a Waterford Blaa

Makes a great starter or light meal.


  • venison sausages (1 per person)
  • red wine (to cover)
  • olive oil
  • garlic clove (minced)
  • shallot (minced)
  • fresh thyme
  • bay leaf
  • blaas
  • for the onion marmalade:
  • 350 g onions
  • 50 g butter
  • 80 g caster sugar
  • 1/2 tsp each salt and pepper
  • 4 tblsp sherry vinegar
  • 125 ml red wine


  1. Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over.
  2. Transfer them to a plate while you saute the garlic and shallots.
  3. Return the sausages to the casserole, pour in the wine and the thyme and bay leaves. Now season lightly, bring it all up to a gentle simmer, cover, turn the heat as low as possible and let it all simmer gently for 30 minutes.
  4. For the Onion Marmalade:
  5. Peel and slice onions thinly.
  6. Melt the butter until a nut brown
  7. Add onions and sugar, season and stir well
  8. Cover and cook slowly for approx 30 minutes
  9. Add vinegar and wine, stir and cook uncovered for a further 30 minutes.


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