Wild Venison Sausages & Sweet Potato Mash

WHAT YOU'LL NEED

• 1 pack wild venison sausages

Sweet Potato Mash

• 700g sweet potato, peeled and quartered
• 1/3 cup (80ml) milk, hot
• 50g butter
• 1/3 cup grated cheddar
• 1 tablespoon grainy mustard
• 1 tablespoon chopped chives

Caramelised onion gravy

• 2 tablespoons olive oil
• 2 large red onions, sliced
• 2 teaspoons plain flour
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon thyme leaves, chopped
• 2 cups (500ml) beef stock
• Sea salt and freshly ground black pepper

HOW TO COOK IT

Place sweet potato in a large saucepan, cover with cold water, bring to the boil, and cook for 15-20 minutes or until potato is tender. Drain potatoes, cool for 5 minutes.

While the potatoes are cooking, heat olive oil in a medium saucepan over a medium heat. Add onion and cook for 5 minutes, or until soft. Add plain flour, stirring until well combined. Increase heat to high, add sugar, vinegar, thyme and seasoning, cooking for 2 minutes. Pour over beef stock, bring to the boil and cook for 5-10 minutes, until gravy thickens. 

Grill or pan-fry venison sausages for 10 minutes, or until cooked.

Mash sweet potatoes with a potato masher. Add hot milk, butter, cheddar, mustard, chives and seasoning, stirring to combine. 

Serve venison sausages with mustard mash, onion gravy and green peas.

You can use kangaroo, wild goat or wild boar sausages instead of the venison.