Venison sausage with leeks and beer

Ingredients

• 2 tbsp rapeseed oil
• 1 medium leek, washed and chopped
• 2 cloves garlic, crushed
• 4 slices smoked streaky bacon
• 8 Welsh venison sausages
• 250ml Welsh ale
• 150g chestnut mushrooms
• 1 orange, peeled in strips
• 1 tsp juniper berries, crushed (optional)
• 1 bay leaf
• 1 tbsp chopped fresh rosemary
• 1 tbsp honey (optional)

Method

1.  Preheat the oven to 200˚C/180˚C fan/gas 6.

2.  Remove the leek mixture from the pan, then add the sausages, browning them on all sides.

3.  Return the leek mixture to the pan with the sausages, then pour over the ale and add the remaining ingredients, except the honey, if using.

4.  Leave to simmer for 20 minutes until sauce has reduced. Season with salt and pepper, then add the honey, if needed to balance the bitterness of the beer.

5.  Serve with creamy mashed potatoes.