Venison sausage and squash traybake
- 4 potatoes, about 125-150g each
- ½ medium butternut squash, peeled and deseeded
- 1 garlic bulb
- 3 tbsp olive oil
- 5 rosemary sprigs
- 2 medium red onions
- 8 venison sausages
- 1 x 200g pack Tenderstem broccoli
- 3 tbsp redcurrant jelly
- 1 tbsp red wine vinegar
Step by step
Preheat the oven to 220°C, fan 200°C, gas 7. Cut each potato into 6 wedges, the squash into roughly 2cm-thick wedges and separate the garlic into cloves, still in their skins. Toss together in a large roasting tin with 1½ tablespoons oil and some seasoning. Spread out evenly in the tray. Roast for 15 minutes.
Meanwhile, set aside 1 sprig of rosemary, and cut the red onions into 8 wedges through each root. Toss the rest of the rosemary sprigs and the onion wedges with the sausages and 1 tablespoon of oil in a bowl.
After the initial 15 minutes, add the sausage and onion mixture to the roasting tin, stir everything together and return to the oven to cook for 25-30 minutes until starting to brown.
While the sausages and veg are cooking, add the Tenderstem to a pan of boiling water, return to the boil and cook for 1-2 minutes until only just tender. Refresh in cold water, then drain really well and toss with ½ tablespoon oil. Set aside.
Gently heat the redcurrant jelly and vinegar together in a small pan for 2 minutes until combined and slightly thickened. Chop the reserved rosemary and stir into the glaze with some seasoning. Set aside.
Mix the Tenderstem broccoli into the roasting tin, and drizzle the glaze over everything, but especially over the sausages. Roast for a final 10-15 minutes until everything looks deliciously sticky.