Sue Bedford (MSc Nutritional Therapy)
Fancy a Bonfire Night Fertility Friendly ‘Venison Bangers and Cauliflower Mash’? Then why not give this a go.
Venison is in season at this time of year, but the season is limited, so take advantage of it while it lasts it is however farmed all year round). Wherever possible, buy locally. Venison is high in numerous important vitamins and minerals, many of which are beneficial to reproductive health.
Did you know?
Venison is high in protein and low in fat, with lower levels of saturated fat than other red meats.
Venison has no carbs and is lower in calories than beef or even chicken breasts.
Venison has a lower salt content than other red meats, making it healthier for your heart.
Venison is high in important minerals like iron, phosphorus, potassium, and zinc, all of which are beneficial to fertility.
Vitamins B6 and B12, riboflavin, niacin and thiamin are also present in venison which are important in brain health. Deficiency can therefore influence mood and produce depressive-like symptoms. B vitamins in general are important for producing energy, the nervous system, reproductive health and can influence everything from our hair to our digestion.
Cauliflower is a nutritional superstar and supports health and fertility in many ways. Like all cruciferous vegetables (these include broccoli, cabbage and Brussels sprouts), cauliflower is high in fibre and also provides an assortment of vitamins and minerals that are essential to good health, including vitamin C, vitamin K, folate, and vitamin B6. Cruciferous vegetables are also well known to contain a unique group of sulphur containing phytonutrients called Glucosinolates which stimulate liver detoxification and the production of antioxidants. One of the breakdown products of these is called Indole-3-Carbinol (I3C), which helps with oestrogen metabolism in the body.
Bonfire Night Venison Bangers and Cauliflower Mash (Serves 4)
Ingredients
8 venison sausages (source locally if possible)
2 tbsp extra virgin oil
1 onion, peeled and finely chopped
50g dried cranberries
6 juniper berries
1 tbsp plain flour
1 tbsp balsamic vinegar
300ml chicken stock
1 tbsp redcurrant jelly
1 bay leaf
½ tbsp thyme leaves, chopped
How to make:
Heat the olive oil in a casserole dish and add the venison sausages. Brown well on all sides.
Remove from the pan and add the onion. Cover and cook over a low heat for 10 minutes, until soft and translucent.
Add the dried cranberries, juniper berries and flour and cook for a further 2 minutes.
Blend in the balsamic vinegar and stock, stirring all the time, until the sauce is thickened and smooth.
Add the herbs and redcurrant jelly and return the sausages to the pan. Simmer gently for 10 – 15 minutes, until the sausages are cooked through.
For the cauliflower mash:
Ingredients
1 cauliflower (florets)
2 peeled garlic cloves
1 tablespoon butter
Seasoning (pinch of sea salt and pepper)-optional
To make:
Place the cauliflower florets and garlic into a pan of boiling water and simmer until soft(around 10 minutes). Drain and add the butter and seasoning into the pan. Mash well or use a blender. Enjoy! (this is also really nice with some cheese and chives too).
Serve the sausages on the cauliflower mash and enjoy with a couple of portions of your favourite veggies!
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