Venison sausage & mushroom casserole

Venison sausage & mushroom casserole

    • Serves6
    • CourseMain meal
    • Prepare10 mins
    • Cook55 mins
    • Total time1 hr 5 mins

    Ingredients

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

    FOR THE MASH

    • 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