VENISON BANGERS, BUBBLE & SQUEAK

By BobD

Ingredients

• 2 SERVINGS
• Bangers and Bubble and Squeak with Pinot Noir – Thyme Sauce
• • 2 teaspoons sugar
• • 1/4 cup finely chopped shallots
• • 4 black peppercorns
• • 1 cup duck and veal demi-glace
• • 3/4 cup Pinot Noir or other full-bodied red wine
• • Salt and pepper to taste
• • 4 links (12 ounces) venison and cherry sausage
• • 1 large onion, chopped
• • 1/4 cup chicken or vegetable stock
• • 3/4 pound cabbage, cored and shredded
• • 2 teaspoons unsalted butter
• • 1 pound potatoes, peeled and cut into pieces, or 2 cps leftover mashed potatoes
• • 2 tablespoons rendered duck fat or canola oil

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

1. Combine sugar, shallots, peppercorns, 2 large sprigs thyme, and Pinot Noir in a small saucepan. Bring to a boil over high heat and boil until liquid is almost completely evaporated, 10 to 12 minutes. Pour in demi-glace and gently boil until reduced to a rich sauce, about ½ cup when strained. Whisk in butter, and season with salt and pepper if needed. Keep warm. May be prepared ahead, covered, and refrigerated for several days.

2. While sauce reduces, cover potatoes with cold water in a saucepan and boil until tender. Drain, and pass through a food mill or potato ricer, and stir in stock. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add cabbage and blanch until bright green and wilted, 1 ½ to 2 minutes, drain, shock under cold water, and drain again.

3. Heat duck fat in a large skillet over medium-high heat. Add onion and drained cabbage, and cook until light brown, 3 to 5 minutes, stirring often. Stir in potatoes, salt and a generous amount of black pepper, and continue cooking until potatoes are heated through and lightly browned, turning occasionally. Keep warm. Potatoes may be made ahead and reheated.

4. Heat a little fat or oil in a skillet, add sausages and sauté over medium-high heat until browned and cooked through, turning once or twice. Divide potato mixture between 2 large plates. Add sausages and spoon Pinot Noir sauce over them. Add a sprig of thyme to each plate, and serve.