Venison Sausage Focaccia

Try this recipe supplied by Wessex Conference Centre, Sparsholt College, nr Winchester. See how Sparsholt College rears its herd of deer and produces venison, then watch a cookery demo using own-reared venison and trout during its Fish & Game Event as part of July’s Hampshire Food Festival. Sunday 17 July 10.30am-1.30pm or noon-3pm. Tickets £10 adult, £7.50 child, booking essential: 01962 797259.

Serves: 6 Prep Time: 20 mins Cooking Time: 10 mins

Ingredients

• 6 uncooked venison sausages
• 1 medium onion, cut into 1/2 inch thick slices
• 2 red and/or yellow sweet peppers
• 4 tablespoons mayonnaise or salad dressing
• 1 tablespoon of Dijon mustard
• 1x 9” Focaccia loaf (or 6 Focaccia bread rolls) halved horizontally

Method

1. Cut onion and peppers into thick slices and brush with the dressing.
2. Place sausages on the barbecue, turning regularly.
3. Cook onions and peppers in a pan on the barbecue for 10 minutes. Remove from heat when softened.
4. When sausages are cooked, cut into 1/4-inch thick slices.
5. Combine mayonnaise and mustard and spread on cut sides of Focaccia.
6. Arrange sausages, peppers, and onions on Focaccia bottom and then add Focaccia top, pressing down gently.
7. If you are using a Focaccia loaf, cut into six wedges to serve.