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    Venison sausage & mushroom casserole

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    Venison sausage & mushroom casserole

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes

    Serves: 6


    2 tbsp olive oil
    2 x 380g packs 6 Waitrose Venison And Pork Sausages
    200g pack smoked bacon lardons
    2 cloves garlic, peeled and crushed
    2 red onions, peeled and finely sliced
    2 sticks celery, finely sliced
    ½ x 20g pack fresh thyme, leaves only, finely chopped
    1 tsp juniper berries, crushed
    1 tbsp tomato purée
    375ml red wine
    250g pack portabellini mushrooms, thickly sliced
    30g pack Cooks’ Ingredients Wild Mushrooms, soaked in boiling water for 10 minutes then drained
    350ml beef stock
    2 tsp cornflour
    1 tbsp redcurrant jelly

    1 celeriac, peeled and diced into 2cm cubes
    3 parsnips, peeled, cored and cut into 2cm cubes
    3 carrots, peeled and diced into 1cm cubes
    50g butter
    2 tbsp wholegrain mustard


    1 . Heat the oil in a large, heavy-based casserole and add the sausages and brown in the oil for 5 minutes, turning occasionally, then transfer to a plate. Add the bacon lardons to the pan and fry for 5 minutes until crisp. Add the garlic, fry for a minute, then add the onions, celery, thyme and juniper berries. Cook for 4-5 minutes until soft then add the tomato purée. Fry for 2 minutes then pour in the wine.

    2 . Bring the wine to the boil then simmer for 5 minutes. Add both the mushrooms and stock and bring to a simmer. Return the sausages to the pan, cover and cook gently for 30 minutes.

    3 . For the mash, bring a large pan of salted water to the boil and add the vegetables. Bring to the boil then simmer for 15-20 minutes until tender. Drain thoroughly then mash until smooth. Beat in the butter and mustard.

    4 . Combine the cornflour with a tablespoon of water to make a smooth paste then pour into the casserole. Stir to combine, cook for a further 2 minutes and remove from the heat. Stir in the redcurrant jelly and serve with the mash.

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