Well, isn't this a delicious, autumnal-looking plateful? It's just a crying shame that it is mid-May, and that the weather is still so crappy that hearty comfort food is really appetising.
At first glance, sausages, grapes and chocolate may sound like a totally cracked-out combination, but there are lots of game & chocolate recipes, and salsiccia all’uva is a pretty classic Tuscan dish, so it really isn't that much of a stretch and it is totally delicious. Even if the grapes aren't really sweet when they are raw, after a time in the oven they become more concentrated and luscious and the juices meld with the chocolatey balsamic into something really special. I'd serve a green vegetable on its own, after this, rather than putting anything extra on the plate.
Venison sausage, grape and chocolate bake (serves 2)
splash of olive oil
2 red onions, peeled and cut into quarters
2 potatoes, peeled and cut into chunks
1 branch fresh rosemary
1 small celeriac, peeled and cut into chunks
6 venison sausages
1 large bunch of seedless red grapes (these were Crimson)
2-3tbs of chocolate balsamic reduction
Salt & pepper
Put the onions, potatoes, rosemary and celeriac in a roasting tin with a splash of oil, and toss around well to coat. Roast at 180C for about 30 minutes.
Add the sausages and grapes and some salt & pepper (mostly pepper) and return the tin to the oven for another 20 minutes. Remove, turn the sausages and drizzle over the chocolate balsamic reduction, then return to the oven for another 15 minutes or until everything is sticky and brown and delicious.
You may need to lick the plate.