Venison sausage with roasted kumara mash, wild mushrooms and a mighty onion gravy
Coby’s Creation
What a great time of year it is with the ROAR just finished, and we’re sitting on a tonne of bounty so what better thing to do than turn all that meat into a tasty sausage.
Well my mate Coby and his Grandad knock up a sensational venison sausage with a generous splash of Smoke and Spice “Original” seasoning in the mix and they are tasty!
So I’ve put together a wild Kiwi classic in honour of great people and a bumper harvest.
Method
Venison sausage lightly oiled and fried or grilled to your liking.
Roast a whole Kumara or two , peel , add butter and Original seasoning and then give it a mash to your preferred consistency.
For the gravy , slice brown onion and cook down with butter , seasoning and about a cup of chicken stock.
Grill field mushrooms…popping up in a paddock near you!
Easy to prepare , a hearty nosh and well done on all your mahi!
Cheers and Enjoy
Marcus
Int’l Kiwi Chef
Quite good with rod and gun
