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links game sausage pearl onions fennel frozen baby peas carrot parsnip flour rosemary grinding of black pepper salt red wine beef broth Pie Topping
Viewed: 79 - Published at: 7 years agoIngredients
- 4-5 links game sausage, such as venision or wild boar (any assertive sausage will work in a pinch- i sometimes use lamb)
- 1 c. pearl onions (or diced red onion)
- 1 c. diced fennel
- 1 c. frozen baby peas
- 1 c. sliced carrot
- 1 c. sliced parsnip
- 2 tbl. flour
- 1/2 tsp. rosemary or fennel seeds (whichever you prefer)
- strong grinding of black pepper
- 1/4 tsp. salt
- 1 c. red wine
- 2 c. beef broth (more as necessary)
- Pie topping: frozen puff pastry or mashed potatoes.
Method
- Put the whole sausages into a large saucepan and cover halfway with water and a generous drizzle of olive oil. Cool on high heat, turing once, until the water has evaporated. Let the sausages sear in the remaining oil until golden brown on both sides, turing as needed. Remove to a cutting board.
- Add the carrots and parsnips to the pan with additional oil if needed and saute for several minutes. Add the fennel and cook until it has begun to soften, then add the remaining ingredients. Cook until the carrots and parsnips are somewhat softened and everything has picked up a golden color (if things are getting cooked but not carmelizing help this along with a pinch of sugar and a dash of balsamic vinegar). Sprinkle the flour over the vegetables and cook, stirring constantly for several minutes until golden (you may also need to add a tbl. of oil or butter if your vegetables had absorbed all of the oil previously added). Add the seasonings and the wine and bring to a simmer, then add the broth.
- Let the filling continue to simmer on the stove and reduce somewhat while you slice the sausages. When the sause is almost as thick as you like stir in the sliced sausages, and pour the filling into your gratin dish or into individual mugs. Top with pastry or mashed potatoes and cook at 350 until the topping is hot and golden brown and the filling is bubbling.
