Ingredients (serves nine)

3 dessertspoons of extra virgin olive oil

1,350g (3lbs) venison sausages

675g (1 1/2lbs) smoked bacon, diced

3 large cloves of garlic, peeled

675g (1 1/2lbs) red onions, chopped thinly

3 dessertspoons juniper berries

1lt (1 3/4floz) red wine

3 teaspoons fresh thyme, chopped

6 bay leaves

salt and freshly milled black pepper

525g (1 1/4lbs) mushrooms

3 heaped teaspoons plain flour

3 rounded teaspoons mustard powder

75g (3oz) soft butter

3 rounded teaspoons redcurrant jelly

Method

Heat the oil in an extra large flameproof casserole. Brown the sausages all over. Remove and place on a plate. Brown the bacon with the garlic and red onions. Crush the juniper berries to release the flavour. Return the sausages to the casserole, add the wine, berries thyme and bay leaves. Season lightly and bring to a gentle simmer. Put the lid on the casserole and simmer gently for 30 minutes. After this, add the mushrooms and cook gently for a further 20 minutes. Remove the sausages and other ingredients, and place on a warm plate. Mix the flour, mustard and butter to a smooth paste and whisk a little at a time into the casserole. Let the mixture thicken and then return the sausages and other ingredients to the casserole. Whisk in the redcurrant jelly. Serve with mashed potatoes and curly kale.