{"id":17085,"date":"2014-07-17T12:52:56","date_gmt":"2014-07-17T11:52:56","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=17085"},"modified":"2014-07-17T13:37:15","modified_gmt":"2014-07-17T12:37:15","slug":"gino-venison-sausages-with-puttanesca-sauce-recipe-on-lets-do-lunch","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/17085\/gino-venison-sausages-with-puttanesca-sauce-recipe-on-lets-do-lunch\/","title":{"rendered":"Gino Venison Sausages with puttanesca sauce recipe on Let\u2019s Do Lunch"},"content":{"rendered":"

Gino makes venison sausages with with puttanesca sauce on Let\u2019s Do Lunch.<\/p>\n

Gio says: “try and get ones with a little pork in them”<\/p>\n

The ingredients are: 12 venison sausages, a few sprigs of thyme, 2 cloves garlic, chopped, 3 anchovy fillets in oil, 3 tbsp olive oil, 2 x 400g tin chopped tomatoes, 150g pitted black olive, 1 bulb of fennel, cut into 0.5 cm thick slices, Lots of chopped parsley and Salt and Black pepper.<\/p>\n

To prepare the dish, pre heat the oven to 180C.<\/p>\n

Place the sausages on a tray and drizzle with 1 tbsp olive and scatter with sprigs of thyme. Place in the oven and cook for 15 minutes or until hot all the way through.<\/p>\n

Whilst the sausages are cooking, place the garlic and anchovies in a pan then add the olive oil. Turn the heat on and once it starts to fry, cook for 30 seconds before adding in the tinned tomatoes. Simmer everything gently for 5 minutes then add the black olives.<\/p>\n

When the sauce has reduced and thickened, stir in lots of chopped parsley. Season well with the salt and pepper.<\/p>\n

Take your fennel slices and drizzle with olive oil. Season with salt and pepper, then place on a hot griddle for 2 minutes on each side until starting to colour and starting to soften.<\/p>\n

Serve the sauce in the middle of a plate, top with the cooked sausages, fennel slices, and a little more parsley.<\/p>\n

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