I love venison wors (sausage), it has no fat in it and has a deep flavour of wholesome meaty goodness. We usually make a tomato and onion relish to go with the wors and serve it with some lovely mash. But, for this meal I decided I would do a carrot and potato mash for extra veggie goodness. I must say that I love the sweetness from the carrots and think it would even work well with sweet potatoes. Venison always goes down a treat with a sweeter side dish.
In South Africa venison can be any game meet. We get a wide variety, all of which is culled sustainably. My favourite is springbok and I will wait for the hunting season for this. That is usually around June and July. Kudu is both wild and farmed, replacing many cattle herds in some areas. This is to tackle the issue of theft as cows have a value for labola. I will eat any wild meat and look out for the different ones at our local butcher. The local supermarket also sells venison but usually only in packs.
Carrot and Potato Mash
- 1 potato per person
- 1 carrot per person plus one for the pot
- 50 g chilled butter
- salt and freshly ground black pepper to season
- peel the potatoes and the carrots and place them into a steamer
- as soon as the potatoes and carrots are cooked, remove from the heat
- turn the stove off and place another saucepan on the stove with the butter
- rice the potatoes and the carrots straight into the saucepan
- you may have to add more butter at this stage
- season generously and use a spatula to mix everything together