Wild Venison Sausage and Apple Traybake
A one-tray supper of wild venison sausages, potato, red onion, apple and sage.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 8 wild venison sausages (about 600 g total)
- 800 g potatoes, cut into 3 cm chunks
- 300 g red onions, cut into wedges
- 2 eating apples (about 300 g), cored and cut into thick wedges
- 30 ml rapeseed oil
- 15 g wholegrain mustard
- 15 ml cider vinegar
- 10 g honey
- 8 sage leaves
- 2 g fine salt, or to taste
- 1 g ground black pepper
The cut for this recipe
Wild Venison Sausages
Method
Heat the oven to 210°C, or 190°C fan. Toss the potatoes and onions in a large roasting tin with 20 ml oil, salt and pepper. Spread into a single layer and roast for 20 minutes.
Whisk together the mustard, vinegar, honey and remaining oil. Keep a little space between ingredients so they roast rather than sit in a deep layer.
Add the sausages and apple wedges to the tray, turning the potatoes as you do so. Spoon the dressing over the vegetables and scatter with sage.
Return to the oven for about 25–30 minutes, turning the sausages halfway through. Follow the sausage packet instructions if they require a different cooking time.
Use a clean food thermometer to check the middle of several sausages, including the thickest. They must be piping hot, have no pink and reach at least 70°C for 2 minutes. The potatoes should be golden outside and tender inside.
If the vegetables are ready before the sausages, move them to a warm dish while the sausages finish cooking. Spoon everything onto plates with the tray juices.
Storage
Divide leftovers into shallow containers, cool 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. Defrost in the fridge, use within 24 hours and reheat only once until piping hot throughout.
