Creamy Venison Tagliatelle

In need of some comfort food, full of flavour, I discovered these finest Venison sausages with orange zest, garlic, ginger, juniper berries and Merlot.The other ingredients add loads of flavour; the cream and cheese softens the dish, adding a healthy amount of indulgence.

Creamy Venison Tagliatelle

Ingredients
6x Venison Sausages
200g Bacon Lardons or Pancetta
4x Echalion Shallots
2x Portobello Mushrooms
150g Curly Kale
40g Wild Rocket
150g Buffalo Mozzarella
500g Fresh Tagliatelle
50g Unsalted Butter
300ml Crème Fraiche
Extra Virgin Olive Oil
Maldon Sea Salt Flakes

Method
Grill the sausages for 15-20 mins then slice longways. Set aside.
Boil the pasta with some salt and oil until a little al dente, drain and set aside.
Chop the shallots, mushrooms, kale and rocket.
Add some oil and the butter to a large pan and then the shallots, as the last of the butter is melting. Cook the onions on a low heat until softened, then add the lardons. After a couple if minutes, add the mushrooms. As they start to soften, add the kale. Mix well and cook for about five minutes.
Now add the pasta and the mozzarella. When the cheese has melted through, throw in the sausage, rocket and Crème Fraiché and fold it all together.

Cost
Serves 4 for about £10