Venison sausage and roasted roots


There is very little preparation required for this hearty dish. As an easy and tasty meal, it's ideal for the colder months.

Serves: 2-3
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 


  1. Preheat oven to 180ᴼC fan/GM 6. 
  2. Parboil the carrots and parsnips for 3 minutes 
  3. 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 
  4. Serve with your favourite green vegetables. 


Our seasonal venison meat box includes lean, richly flavoured sustainable venison straight from our Oxfordshire farm. For special meals, there’s a large roasting joint and succulent venison steaks. For everyday cooking, lean mince, sausages, meatballs and easy diced venison. Great value for filling the freezer for all occasions.