Venison sausages Venetian style

Venison sausages Venetian style

A simple Italian dish for venison sausages
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian, Venison
Servings 2


  • 6 venison sausages
  • 1 savoy cabbage, cored and tough veins removed, finely shredded
  • 2 cloves garlic, crushed
  • 1 sprig rosemary
  • 4 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 20 ml boiling water
  • 2 tbsp white wine vinegar


  • In a large pan (stainless steel or cast iron) place the finely chopped garlic, oil and mustard seeds. Warm through and simmer to infuse the ingredients for 2-3 min.
  • Add the finely shredded Savoy cabbage (make sure to remove all the white, thick veins as they don't cook well and remain tough).
  • Mix well and season to taste. Continue to simmer on a medium heat stirring the cabbage often as can easily burn at this stage.
  • Add the water and the vinegar and cook with a lid on for at least 25 min, stirring often to prevent the cabbage sticking or burning.
  • In the meantime, prick the sausages with a toothpick at random (to allow some of the juice to seep through the savoy whilst cooking as well as to prevent the sausages to break).
  • When the cabbage is at least half of the original volume, add the sausages, and stew for 15 minutes until cooked.
    Serve piping hot with a nice dollop of mustard.


This recipe is supplied by Sara Danesin
Keyword Italian, Venison