Recipe for tray baked venison sausages with marmalade and bay - Shooting UK

Ingredients

• 12 x venison sausages
• 12 small new potatoes, halved
• 2 tbsp extra virgin olive oil
• 2 sprigs of fresh bay leaves
• 3 red onions, cut into wedges
• 1 small butternut squash, peeled and cut into 2cm pieces
• 2 tbsp wholegrain mustard
• 1 garlic bulb, halved crossways
• 2 tbsp apple juice
• 250g marmalade, warmed
• 2 pears, cut into quarters
• sea salt flakes
• freshly ground black pepper