- 1 large potato, peeled and chopped
- 1 tbsp chopped chives
- drizzle olive oil
- 4 tbsp double cream
- 2 tbsp unsalted butter
- 2 venison sausages
- 55g/2oz blackberries
- 140ml/5fl oz red wine
- 30ml/1fl oz beef or vegetable stock
- Bring a pan of salted water to the boil. Cook the potato for 8-10 minutes or until tender.
- Meanwhile, heat the oil in a non-stick frying pan and cook the sausages for 10-12 minutes, or until cooked through, turning frequently.
- Drain the potatoes and return to the pan. Mash with the cream and butter until smooth. Stir in the chives.
- For the sauce, blend the blackberries, red wine and stock in a mini-food processor until smooth. Transfer to a pan and reduce until thickened.
- To serve, transfer the sausages and mash to a serving plate. Drizzle the sauce over to serve.