Venison sausage & mushroom casserole

Name: Venison sausage & mushroom casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 2 tbsp olive oil; 2 380g packs 6 Waitrose Venison And Pork Sausages; 200 g 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; 375 ml red wine; 250 g portabellini mushrooms, thickly sliced; 30 g Cooks’ Ingredients Wild Mushrooms, soaked in boiling water for 10 minutes then drained; 350 ml beef stock; 2 tsp cornflour; 1 tbsp redcurrant jelly

4 out of 5 stars(1) Rate this recipe

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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.
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 when made using specific products in recipe