Venison Sausages Braised in Red Wine.

Venison Sausages Braised in Red Wine | Recipes | Delia Online:
450 g venison sausages
175 g medium-sized, open-cap mushrooms
1 heaped teaspoon plain flour
1 rounded teaspoon mustard powder
25 g butter, softened
1 rounded tablespoon redcurrant jelly
salt and freshly milled black pepper
275 ml red wine
1 dessertspoon olive oil
225 g diced bacon or pancetta
1 large clove garlic, peeled
225g shallots, peeled
1 level dessertspoon juniper berries
1 level teaspoon chopped fresh thyme
2 bay leaves

Heat the oil in the casserole then, with the heat at medium, brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.

Next, using a slotted spoon, transfer them to a plate while you brown the diced bacon along with the garlic and shallots.
Now crush the juniper berries very slightly without breaking them – just enough to release their flavour.

Return the sausages to the casserole, pour in the wine and add the berries, then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.

After that, add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes – this time without the lid so the liquid reduces slightly.

To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
'via Blog this'

Braised Lamb With Flageolet Beans by Delia Smith.

Tested and Proven - delicious Cassoulet /A dish consisting of white beans and various meats/!

Ingredients
900 g lamb neck fillets
225 g cherry tomatoes
salt and freshly milled black pepper
225 g flageolet beans
2 tablespoons oil
2 large onions, peeled, halved and cut into 1 cm rounds
2 cloves garlic, finely chopped
25g plain flour
1 level dessertspoon chopped fresh thyme leaves plus 4 small fresh thyme sprigs
570 ml supermarket lamb stock or water
3 small bay leaves

Method
You need to start this recipe by soaking the beans.
You can do this by covering the beans with twice their volume of cold water, then soaking them overnight.
Alternatively, on the same day, boil them for 10 minutes then leave them to soak for a minimum of 2 hours.

When you're ready to cook the lamb, pre-heat the oven 140C, trim off any really excess fat and then cut it into rounds about 2 cm thick.
Now place the casserole over direct heat, add 1 tablespoon of oil, then, as soon as it's smoking hot, brown the pieces of meat, a few at a time, wiping them first with kitchen paper so that they're absolutely dry when they hit the fat (don't add more than 6 pieces at a time).

Then as soon as each piece is nicely browned on both sides, remove the fillets to a plate and carry on until all the meat is browned.

Next, add the other tablespoon of oil and, keeping the heat high, brown the onions round the edges, moving them around until they take on a nice dark caramel colour – this will take about 5 minutes – then add the garlic, stir that into the onions and let it cook for another minute or so.

Now sprinkle in the flour and give it all a good stir, allowing the flour to soak into the juices.
Add thyme leaves, then gradually add the stock, stirring all the while as you pour it in.

Next, return the meat to the casserole and season it well with freshly milled black pepper, but no salt at this stage.
After that, drain the beans, discarding their soaking water, and add them to the casserole as well.

Finally, add the thyme sprigs and bay leaves and, as soon as everything has come up to simmering point, place a tight-fitting lid on and transfer the casserole to the centre shelf of the oven to cook for 1 1/2 hours.

Towards the end of that time pour boiling water over the tomatoes and then, after 30 seconds, drain off the water and slip the skins off.
Add these to the casserole, along with a good seasoning of salt, then replace the lid and carry on cooking for a further hour.

Before serving, remove the bay leaves and sprigs of thyme and taste to check the seasoning.