Wild food recipes with Marcus

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

Share this post :

Facebook
Twitter
LinkedIn
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

Create a new perspective on life

Your Ads Here (365 x 270 area)
Latest Stories
Categories

Subscribe our newsletter

Subscribe to our newsletter to get the latest updates direct to your inbox.

[bsa_pro_ad_space id=2]

Subscribe

Subscribe to our newsletter to get the latest updates direct to your inbox.