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.