monoprint

Alice is

cooking Venison Sausages with Roast Pears

April 10, 2012

This is not a recipe as such, just a nice combination. Venison sausages are a bit of a treat, and because they are less fatty that pork grunters, they don’t need the sharpness of apple to cut through them. The pear is a subtle fruit, and when roasted simply with a little olive oil, some red onions and a little honey, they soften and caramelise ever so slightly, whilst maintaining there shape. Great for plating. Serve with a mustard mash.

3 Comments

  • Pretty! This was an incredibly wonderful post. Thank you for supplying these details.

  • quest nutrition bars uk

    September 21, 2015

    Very good article. I certainly love this site. Keep writing!

  • pof.Com.au

    October 13, 2015

    Excellent website. Lots of useful information here. I’m sending it to a few friends ans additionally sharing in delicious. And of course, thanks in your sweat!

Make a comment