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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of La Española Extra Virgin Olive Oil in trolley 0

0 in trolley.

La Española Extra Virgin Olive Oil500ml

500ml

Item price

£3.35

Price per unit

67p/100ml

0 added

0 in trolley

Quantity of La Española Extra Virgin Olive Oil in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose 6 British Pork & Caramelised Red Onion Sausages in trolley 0

0 in trolley.

Waitrose 6 British Pork & Caramelised Red Onion Sausages400g

400g
Freezable

Item price

£3.90

Price per unit

£9.75/kg

0 added

0 in trolley

Quantity of Waitrose 6 British Pork & Caramelised Red Onion Sausages in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of No.1 Free Range Beech Smoked Bacon Lardons in trolley 0

0 in trolley.

No.1 Free Range Beech Smoked Bacon Lardons200g

200g
Freezable

Item price

£4.00

Price per unit

£20/kg

0 added

0 in trolley

Quantity of No.1 Free Range Beech Smoked Bacon Lardons in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating