There is very little preparation required for this hearty dish. As an easy and tasty meal, it's ideal for the colder months.
Time: 45 minutes
6 venison sausages
6 carrots, cut in to chunky batons
4 parsnips, cut as carrots
1 onion, cut into 8 wedges
3 tbsp olive oil
Large sprig of rosemary
2 tbsp creamed horseradish
3 tbsp redcurrant jelly
- Preheat oven to 180ᴼC fan/GM 6.
- Parboil the carrots and parsnips for 3 minutes
- Place the sausages, vegetables and rosemary in a baking tray and coat with 2 tbsp of the olive oil, spread out on the tray and roast for 20 minutes. Mix the horseradish, redcurrant jelly and 1 tbsp oil, adding a little hot water to loosen it, then drizzle over the dish and roast for another 10-15 minutes until fully cooked
- Serve with your favourite green vegetables.