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Venison Sausage Pasta

Venison Sausage Pasta


  • 5 Mingarry Venison Sausages
  • 20g butter
  • 1tbsp fennel seeds
  • 1 white onion
  • 1 bulb fennel
  • 2 cloves garlic
  • 300ml chicken stock
  • 100ml double cream
  • 15g fresh dill
  • 2tsp wholegrain mustard
  • 300g linguine or penne


  • Cook off the pasta as per the package instructions, drain and set aside
  • Slice open the sausage casings and break up the sausage meat into small pieces, around 3cm in size
  • In a large skillet, brown the sausage meat over a medium high heat with a little oil
  • Remove the sausage from the pan
  • Thinly slice the fennel and onion
  • Add the butter into the pan aand toast off the fennel seeds
  • Sweat off the onion and fennel in the butter with a pinch of salt for five minutes until softened and translucent
  • Finely mince the garlic and sweat that off with the onion and fennel for a further two minutes
  • Add the sausages back into the pan
  • Add the chicken stock, and bring to a boil and allow to reduce for two or three minutes
  • Reduce to a simmer and cook for around ten minutes
  • Stir in the double cream and simmer until the sauce is thickened, and coats the back of a spoon – remove from the heat
  • Finely chop the fresh dill and stir it through the sauce and the mustard
  • Stir the pasta through the finished sauce and serve

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