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Venison sausage & mushroom casserole
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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
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
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.
Typical values per serving: