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


  • Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over.
  • Transfer them to a plate while you saute the garlic and shallots.
  • 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.
  • For the Onion Marmalade:
  • Peel and slice onions thinly.
  • Melt the butter until a nut brown
  • Add onions and sugar, season and stir well
  • Cover and cook slowly for approx 30 minutes
  • Add vinegar and wine, stir and cook uncovered for a further 30 minutes.

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