| Venison
Sausages with aubergine and bacon in an apple and cranberry
sauce |
Serves
4
4 venison sausages
4 thin slices of aubergine - cut lengthways
4 thick slices of unsmoked bacon - rind removed
100ml (4ozs) apple juice
100ml (4ozs) white wine
1 tbsp cranberry sauce
Set
oven at gas 6/400ºf/200ºc/Aga roasting oven.
Method
Wrap
each sausage in a slice of aubergine then a slice of bacon,
secure with a wooden cocktail stick and place in an ovenproof
dish.
Add
half the apple juice and bake in the preset oven for 10mins,
cover with foil and bake for a further 30-45mins. Remove
from pan and keep warm.
Add
the remaining apple juice and wine to the pan juices and boil
to reduce a little before stirring in the cranberry sauce.
Serve
with a little sauce poured over each sausage parcel.
Lazy
Cook tips: if venison sausages are not available, choose any
gamey sausage or one of your choice. I like to serve these
with cooked red and curly green cabbages.
Serves
6-8
1
cooked pastry cast 16cms (7")
75gm (3oz) butter
50gm (2oz) demerera sugar
250gm (8oz) mixed dried fruit
3 size 1 eggs - whisked together grated rind of a fresh lemon
Set
oven at gas mark 4/400ºf/200ºc/Aga baking oven
Method
Melt
the butter and stir in the sugar, remove from heat and add
the dried fruit and the eggs and mix together.
Pour
into the cooked pastry case, put the pastry case on to a baking
tray, add the pan ingredients and scatter with grated lemon
rind.
Bake
in the preset oven for 20-30 mins or until set and the top
is browning.
Serve
hot, warm or cold with single cream or ice cream.
Lazy
Cook tips - Additional ingredients could include nuts, apricots,
prunes, dates or glacé cherries. When cold this can be served
as a cake, it is also good to add to a lunch box.
I
keep in a good store of cooked pastry cases, available from most
supermarkets. They are a marvellous standby for making the above
pudding or for a quick savoury or sweet flan - very Lazy Cook!
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