Venison sausages, roasted beetroot and red onion

Method

•Preheat the oven to 190°C. Slice the beetroot and celeriac into similar sized chunks and peel and cut the onions into quarters.

• Place all the veg in the casserole pan with the olive oil, season well and place in the centre of the oven for 20 minutes, stirring halfway through.

•Add the herbs and the balsamic vinegar to the mix. Stir once and return to the oven for a further ten minutes.

• While the veg is cooking, it’s time to cook the venison sausages. Preheat the grill to a medium heat. Use a pastry brush to brush the sausages with a little oil and grill for eight to ten minutes, turning a couple of times. Arrange the roasted veg on plates and serve with the sausages.