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Sausages with Blueberry Gravy
Ingredients
  • 700 g (1 ½lb) parsnips, peeled and cut into 5cm (2in) chunks
  • 300 g (11oz) Desiree potatoes, peeled and cut into 5cm (2in) chunks
  • 4 tsp. olive oil
  • 12 venison sausages
  • 1 sm garlic clove, crushed
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. cornflour
  • 500 ml (17 fl 0z) hot beef stock
  • 2 tbsp. blueberry jam (or blackcurrant jelly)
  • 100 g (3 ½oz) fresh blueberries
  • 50 g (2oz) butter
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