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By Joe Draper
Eversfield organic farm venison and juniper sausages have a deep rich and gamey flavor with a hint of juniper, perfect for casseroles and autumn-wintery dishes. As this is main hunting season for deer, so its widely available and it’s the best time to have this rich and hearty meat. Most of the Venison used by Eversfield is shoot on its own 450 acre organic farmland. Here is a nice quick onion and cranberry chutney to par with these sausages with a Christmassy feel and I have served with some leek and potato mash.
Onion and cranberry chutney
Start by soaking the cranberries in 100ml of boiling water and leave to soak for 10 minutes.
Place a heavy based frying pan onto a medium heat with a dash of olive oil, once hot add the onions and fry for 10 minutes till soft and caramelized. Then add the rest of the ingredients, including the soaking liquor from the cranberries. Turn the heat down to a simmer and cook for a further 5 minutes, add a little more water if it gets too dry. Season to taste and serve spooned over your sausages.