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Venison sausages with polenta
- olive oil
- 6 venison sausages (available in most supermarkets)
- 1 onion , thickly sliced
- 100ml red wine
- 500ml passata
- 8 olives , stoned
- 150g quick-cook polenta
- vegetable stock granules (such as Marigold) 1tbsp, or 1 cube, crumbled
- 25g butter
- 2 tbsp chopped flat-leaf parsley
Directions:View on BBC Good Food
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