Sticky Wild Venison Sausage Bites
Bite-size pieces of wild venison sausage coated in a sticky honey and mustard glaze.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 6
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 600 g wild venison sausages
- 10 ml rapeseed oil
- 35 g honey
- 25 g wholegrain mustard
- 15 ml cider vinegar
- 10 ml reduced-salt soy sauce
- 10 g sesame seeds
The cut for this recipe
Wild Venison Sausages
Method
Heat the oven to 200°C, or 180°C fan. Put the whole sausages in a small roasting tin and turn them in the oil.
Roast for about 25–30 minutes, turning halfway through and following the packet instructions. Mix the honey, mustard, vinegar and soy sauce in a bowl.
Check the centre of several sausages with a clean thermometer. They must be piping hot, have no pink and reach 70°C for 2 minutes. Continue cooking until they do.
Use clean tongs and a clean board to cut the cooked sausages into 3 cm pieces. Return to the tin and pour over the glaze.
Toss carefully and roast for another 5 minutes, stirring once, until the glaze clings to the sausage pieces. Watch closely because honey can burn.
Scatter with sesame seeds and transfer to a warm bowl. Supply cocktail picks separately and serve while hot.
Storage
Cool in shallow portions and refrigerate within 1–2 hours at 5°C or below. Eat within 48 hours. Freeze promptly for up to 3 months for best quality. Thaw in the fridge and use within 24 hours. Reheat only once until piping hot throughout.
