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    Poachers Pick

    Serves: 4


    • 8 Rabbit, Porcini Mushroom and Shallot sausages
    • 6 tbsp olive oil
    • 550g red onions, peeled and finely sliced
    • 1tbsp balsamic vinegar
    • 2tsp brown sugar
    • For the sauce
    • 280g open cup mushrooms, cleaned and sliced
    • 1 garlic clove, peeled and crushed
    • 300ml chicken stock
    • 300ml red wine
    • 2 sprigs fresh thyme
    • 1 tbsp arrowroot mixed with equal amount of water


    1. Heat 4tbsp oil in a frying pan and add the onions, balsamic vinegar and the sugar with 4tbsp water.
    2. Slowly cook over a gentle heat for 45 minutes, stirring to prevent the onions burning.
    3. Cook the sausages under a preheated grill for 10-15 minutes or until thoroughly cooked.
    4. To make the sauce heat the remaining oil in a large frying pan and add the mushrooms. Fry for 5 minutes, add the garlic and fry for 1 minute, then turn the heat up and add the stock, wine and thyme. Bubble until the liquid has reduced by half. Reduce the heat and stir in the arrowroot and water mixture to thicken.
    5. Serve the sausages on the red onion marmalade and spoon the sauce over the top.

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