Venison Sausage with Mulberries and Lentisk Salt

Method

1. Remove the string from the venison sausage.
2. Place a pan with water, add capers leaves and garlic, then add some wine. Let it simmer.
3. Crush the mulberries in a bowl.
4. Season the crushed mulberries with salt and venison stock.
5. Put the sausage into the wine mixture and let it poach gently.
6. Remove the skin from the sausage.
7. Heat a pan and sear the sausage until browned.
8. Serve the sausage with the mulberry sauce and a sprinkle of lentisk salt.