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VENISON SAUSAGE AND BORLOTTI BEAN CASSEROLE

4 Italian venison sausages

1tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped

1 tsp fennel seeds

chilli flakes to taste

2 x 400g cans cherry tomatoes

250g borlotti beans, soaked and cooked or 2 x 400g cans borlotti beans

200g green beans, halved and trimmed

 Squeeze sausage meat from casings and shape into small balls. Brown these in a frying pan on medium-high, 4-5 minutes on each side. Remove from the pan. Add the onion, garlic and chilli and cook for 5 minutes. Add the tomatoes and 2 cups of water. Bring to the boil, add the beans and meatballs and simmer for 10 minutes. Add the green beans and cook another 5 minutes. Serve with crusty bread. 

PO Box 37 Orange NSW, Australia 2800    
T 02 6365 6171    F 02 6365 6209

Copyright 2010 Mandagery Creek Venison