Venison sausages with red wine and rosemary sauce

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Venison sausages with red wine and rosemary sauce

Main Serves 4 55 min
Venison sausages are good in all sorts of casseroles and cassoulets. De-skinned, they make a robust meat ragu - ideal for a simple supper. De-skinning is a doddle - hold under a cold tap for a few seconds, slit the skins and squeeze out the meat.


  • 400g venison sausages, de-skinned
  • 4 tbsp olive oil
  • 250g red wine
  • 3 garlic cloves, crushed
  • 1 tsp finely chopped fresh rosemary
  • 400g tin chopped tomatoes
  • 4 tbsp chopped flat leaf parsley
  • 400g pasta (ideally rigatoni)


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Cut the sausage meat into chunks and fry in the olive oil, breaking up with a wooden spoon. Pour away any excess fat and add the wine. Allow to reduce for a few minutes. Add the tomatoes, garlic and rosemary. Simmer for 20 minutes and season, adding a little water if it looks a bit dry. Cook and drain the pasta. Serve with the parsley and Parmesan.

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