Mussels and Venison Paella

Mussels and Venison Paella

Ingredients

Mussels

3 large venison sausages ( or any sausage will do)

Onion

Carrot

Green pepper

Garlic clove

Rice

Chicken stock

White wine

Frozen peas

Butter


Method

Scrub mussels and steam in a pan.

In another large pan - dice and fry one onion, one carrot, one green pepper, and a crushed clove of garlic, bake 3 large venison sausages in oven till brown.

Add 3 handfuls of rice (arborio, but I used basmati) to the veg, cook in chicken stock steadily allowing it to cook and absorb, 150ml white wine, add 1/2 cup frozen peas.

Slice the sausages and add into the pan along with the cooked mussels and a knob of butter.

Mix all together and serve.