Go Back
Print

Venison Sausage Casserole

An easy, hearty casserole that's full of rich flavour and special enough to serve to guests: meaty venison sausages, chestnuts, mushrooms, bacon, garlic, sage and red wine. So satisfying served with buttery mashed potatoes and green veg.

Course Main Course, Stew
Cuisine British, European
Keyword game, sausages
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 - 5
Author Moorlands Eater

Ingredients

  • 2 tbsp olive oil
  • 500 g venison sausages
  • 250 g mushrooms wiped and cut into pieces if large
  • salt and black pepper
  • 125 g pancetta or smoked streaky bacon roughly chopped
  • 1 large onion roughly chopped
  • 1 large carrot finely diced
  • 2 stalks celery finely diced
  • 6 cloves garlic finely chopped
  • 1½ rounded tbsp plain flour
  • 300 ml red wine
  • 400 ml beef stock
  • 1 tbsp Balsamic vinegar or Worcestershire sauce
  • 180 g cooked chestnuts
  • 1 small bunch sage (leaves only) chopped or finely shredded
  • 1 tbsp chopped parsley

Optional

  • 1 heaped tbsp Cumberland sauce OR redcurrant jelly see Recipe Notes

Instructions

  1. Preheat your oven to 180°C /160° Fan /Gas 4 /350° F.

    Alternatively, you can cook the casserole on top of the stove.

  2. Put 1 tbsp of the olive oil in a frying pan over moderately high heat. When hot, put in the venison sausages and quickly brown all over: don't crowd the pan and cook in batches if necessary. Transfer the sausages to a plate when well browned.

  3. Stir the mushrooms into the fat left in the pan and season with a little salt and pepper. Quickly brown them then transfer to the plate with the sausages.

  4. Put a large casserole dish (it will need a lid later) over moderate heat and put in the remaining 1tbsp of olive oil.

    When hot, stir in the pancetta or bacon and cook until the fat is golden.

    Stir in the prepared onion, carrot, celery, and garlic along with a pinch of salt and a grind of pepper. Cook until the vegetables are starting to brown and soften a little (approx. 10 min.).

  5. Quickly stir in the flour and cook for 2 minutes, stirring constantly.

    Take the casserole off the heat and stir in a little of the wine to incorporate it into the flour coated vegetables. Keep adding more wine and continue stirring to ensure no lumps until all the wine has been added.

    Put the casserole back on the heat and bring to a boil, stirring all the time. Bubble vigorously for 3 minutes.

    Stir the stock and Balsamic or Worcestershire sauce into the dish and let it bubble again for a few seconds.

  6. Stir the browned sausages and mushrooms into the casserole dish along with the chestnuts and half the sage leaves. Bring back to a boil then put on a lid and transfer to the preheated oven. If cooking on top of the stove, turn the heat down to moderately low.

    Cook for 30 minutes.

  7. Take the lid off the casserole dish, taste and add more salt or pepper if needed.

    Stir in the remaining sage and the parsley (reserve a little for garnish if liked) plus the Cumberland sauce or redcurrant jelly if using.

    Bubble for 5 - 15 minutes or until your preferred consistency is reached and serve.

  8. Can be made in advance, cooled and stored for 2 - 3 days or frozen. Reheat slowly, stirring often.

Recipe Notes

Cumberland sauce is based on redcurrant jelly and is usually flavoured with spices, orange, and port. It's traditionally served with game, ham and other cold meats and can be bought in jars if you don't want to make your own. I used this one. Alternatively, use just redcurrant jelly or leave out.