Prepare to embark on a culinary journey that will transport your taste buds straight to the rugged Irish countryside! This extraordinary recipe combines the rich, wild flavors of venison sausages with creamy colcannon and a luxurious wild mushroom sauce that will make your dinner guests think you've trained in a professional kitchen. Whether you're looking to impress your family or simply craving a hearty meal that tells a story, this dish is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Irish
Serves: 4 servings
Ingredients
- 1 lb venison sausages
- 4 cups mashed potatoes
- 2 cups kale, chopped
- 1 cup wild mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup beef stock
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Begin by preparing the colcannon. In a large pot, bring water to a boil and add the chopped kale. Blanch the kale for about 2-3 minutes until tender, then drain and set aside.
- In the same pot, add the mashed potatoes and the blanched kale. Mix well until combined. Season with salt and pepper to taste. Keep the colcannon warm over low heat while you prepare the sausages and sauce.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the venison sausages and cook for about 10-12 minutes, turning occasionally, until they are browned and cooked through. Remove the sausages from the skillet and set aside to keep warm.
- In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Stir in the sliced wild mushrooms and cook for about 5-7 minutes, or until they are golden brown and tender.
- Pour in the beef stock, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits. Bring the mixture to a simmer and let it cook for about 5-10 minutes until slightly thickened.
- Return the venison sausages to the skillet, allowing them to heat through in the sauce for an additional 2-3 minutes.
- To serve, place a generous scoop of colcannon on each plate, top with the venison sausages, and drizzle the wild mushroom sauce over the top. Enjoy your hearty Irish meal!
Tips
- Choose high-quality venison sausages from a local butcher for the most authentic flavor.
- When blanching kale, use ice water immediately after boiling to preserve its vibrant green color and prevent overcooking.
- For extra richness in your colcannon, consider adding a splash of cream or a few extra tablespoons of butter.
- Use fresh wild mushrooms if possible - they make a significant difference in the sauce's depth of flavor.
- Don't rush the deglazing process - those browned bits at the bottom of the skillet are packed with incredible flavor.
- Let the sausages rest for a minute after cooking to ensure they remain juicy and tender.
- If the sauce is too thin, you can quickly thicken it with a small cornstarch slurry.
Nutrition Facts
Calories: 403kcal
Carbohydrates: 41g
Protein: 25g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 55mg
