Venison Sausage Traybake

This traybake recipe has a rich taste of venison, paired with fennel and rosemary with a hint of lemon and chilli. It is an easy traybake that you just pop in the oven once you have prepared all the vegetables and there is very little washing up.

Sausages can have a bad rap in some health circles, but if you choose venison sausages without nitrites or other nasties then they can be delicious, nutritious and healthy. Find venison sausages in your local butcher, farm shops or source online from a number of farms and meat suppliers. It’s OK to have a mix with something fattier such as pork or beef, as otherwise venison can be a little dry.

You will absolutely love this cosy family supper when it is cold and wintery.

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Venison Sausage Traybake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Courses
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free

Ingredients
  

Instructions
 

  • Pre-heat your oven to 190℃ non-fan/170℃ fan.
  • Peel and quarter the onions. Peel and halve the carrots. Slice the fennel into thick slices. Pick the leaves from the rosemary if it is fresh.
  • Place the sausages, onions, carrots, fennel and rosemary into a large roasting tin, and toss with 2 tbsp olive oil. Add the chilli flakes (optional) and the fennel seeds. And season with salt & pepper.
  • Slide into the pre-heated oven and bake for 40 minutes.
  • Meanwhile, drain the cannellini beans and prepare the kale. Wash the kale well, then remove the leaves from the tough stalks. Give the leaves a really good squeeze with your hands, which will start breaking down the fibres. Chop it into pieces, put it into a colander, and pour boiling water over it to wilt. Then set it aside.
  • After the sausages and vegetables have cooked for 40 minutes, add the cannellini beans, kale and lemon zest, and a little more salt and pepper if needed. Bake for a further 10 minutes.

Notes

  • You can buy venison sausages from some supermarkets, your local butcher and from online butchers. Cooking time for these may vary depending on how thick they are. Switch to pork beef, chicken or lamb sausages if you can’t source any venison ones. You can also try venison meatballs, but they will cook faster, so you may want to add them in later.
  • If you are gluten-free, choose venison sausages with a gluten-free rusk. You can also find grain-free sausages online. 
  • You can eat heated-up leftovers out of the fridge for up to 3 days after first cooking.
  • This would lose some of its texture if it was stored in the freezer, but it would still taste lovely. Defrost thoroughly before it heating up, making sure the sausages are piping hot. 
 
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