Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
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
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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 with½ 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.
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This is especially important when using lean game meats like venison or elk. To add fat, we recommend using pork trim or a fatty pork shoulder or butt roast. Pork trim, or the trimmings from the shoulder or butt, are typically available at your local butcher shop (make sure to call ahead!).
I firmly believe the best type of fat to use is pork fatback (pure white fat from the back of a pig). Its flavor doesn't overpower wild game and it has a soft texture.
Raw Sausages - Cook over medium indirect heat flipping occassionally until cooked through. About 15 minutes. If preferred, about 5 minutes before removing them from the grill, brush on your favorite barbecue sauce and turn the links over again to allow the sauce to "set" (dry out slightly).
Heat a non-stick pan over a medium heat, then add the sausages. A little of the fat from the sausages will start to come out as they warm up; turn the sausages in the hot fat to coat them. Keep cooking for 15-20 mins, moving them around in the pan and turning them over regularly so they all cook evenly.
Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.
Pork fat trimmings is one of the cheapest and purest ways to add fat to venison, if you can find it. Most pork at the grocery store is usually well-trimmed, but if you find an extra fatty shoulder, trim off that fat, freeze it and save it for your venison.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.
When done correctly, it holds together like an emulsion or a temporary blend of two things that don't mix—water and oil. The secret to success is keeping everything cold during each step of the process. This part is essential. Otherwise, the sausage will “break,” resulting in a dry, crumbly texture.
Deer meat is a nutritious option. A three-ounce cut of deer meat has 134 calories and three grams of fat. The same amount of beef has 259 calories and 18 grams of fat, while pork has 214 calories and 13 grams of fat.
Cooked deer sausages should be dark or golden brown and firm to the touch. Before eating your sausages, place a food thermometer in the center of the fattest link. If the internal temperature is at least 160 °F (71 °C), the sausages are cooked and can be removed from the pan.
Half fill a large saucepan or Dutch oven with water. ...
Pierce the casing of each sausage in three or four places with a toothpick or the tip of a skewer, to help prevent them from bursting when you cook them.
One of the healthiest ways to cook sausages is in the oven. It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.
One reason is the effect of nitrates. Nitrates are used in some processed meats - like smoked or cooked sausage – to control the growth of dangerous bacteria. These same nitrates can bind to proteins in meat, preventing them from releasing oxygen molecules as they normally would during the cooking process.
Depending on what you're planning to cook, you may want to add fat to your ground venison. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It's purely personal preference. I always add about 15-20 percent fat if I'm making hamburger or kebabs, which makes the meat juicier and more flavorful.
Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.
The taste of summer sausage is very much dependent on freshness and quality of meat. Beef chuck is a very flavorful cut and is commonly used for making summer sausage. Butt is a very good choice for the pork cut. To get the best results, buy your meat fresh and grind it yourself.
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Prep time: 20 mins
