Venison sausage & mushroom casserole
Waitrose and Partners

Venison sausage & mushroom casserole

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins

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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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,250kJ/ 538kcals

Fat

30.2g

Saturated Fat

11.9g

Carbohydrates

33.8g

Sugars

17.9g

Fibre

13.1g

Protein

32.8g

Salt

3.5g

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Overall rating (4/5)

4 out of 5 stars1 rating