Last weekend we got some lovely venison sausages at the Duke of York market from Wild about Game, together with the steaks for the previous recipe. I thought let’s do something more than just grill them and eat them with mash, venison deserves better. But, sadly, when the time came to put the sausages in the over, we discovered they were off, one day before the use-by-date. Not impressed. Fortunately, I had a back-up of Waitrose sausages, so all was not lost.
2 tbsp redcurrant jelly
2 tbsp red wine
1 red pepper, deseeded and quartered
1 orange pepper, deseeded and quartered.
1 yellow pepper, deseeded and quartered
1 large green courgette, thickly sliced
1 large yellow courgette, thickly sliced.
2 red onions, peeled and quartered
4 tbsp extra virgin cold pressed rapeseed oil.
1 1/2 teasp coriander seeds, lightly crushed
1 1/2 teasp cumin seeds, lightly crushed
Salt and freshly ground black pepper
12 Glenlyon Venison sausages
350g (12oz) cherry vine tomatoes, washed
A few fresh basil leaves
1. Preheat the oven to 200 C/ 400 F/ Gas 6. Line a large baking tray with baking parchment. Put the redcurrant jelly in a small saucepan with the red wine and heat very gently, stirring occasionally, until melted together. Set aside.
2. Arrange all the vegetables evenly on the prepared baking tray. And drizzle with all but 1 tbsp oil, turning the vegetables to make sure they are well coated in the oil. Sprinkle with the seeds and plenty of seasoning.
3. Arrange the sausages on top of the vegetables, then brush the sausages with the redcurrant glaze. Bake in the oven for 20 minutes. Turn the sausages and brush with more glaze. Arrange the tomatoes around the edges of the baking tray, brush with the remaining oil, and return to the oven. Bake for a further 10-15 minutes until tender and cooked through. Serve straight from the baking tray, sprinkled with fresh basil and accompanied with a green salad and some crusty bread. (I made some parsnip puree, which was similar to the celeriac one and tasted amazing with the sausages.)