Venison Sausage Casserole is a favourite. One of the joys of living in the English countryside is occasionally you get notification that the local estate has Venison for sale. This year we managed to get hold of some fillets, burgers and best of all Venison Sausages. This is a really simple recipe that is easy to prepare and the oven does most of the hard work. A really tasty dish any time of year. And it is good for you too!
Venison Sausage Casserole
Sausages are Sausages, but there are some sausages that are extremely special – and venison sausages are positively five-star, especially when you serve them braised slowly with herbs, shallots, mushrooms and red wine.
- 1lb (450g) Venison Sausages
- 6oz (75g) Chestnut Mushroom
- 1tsp plain flour
- 1tsp Mustard Powder
- 1oz (25g) butter
- 1tbs Redcurrant Jelly ( Blackcurrant Jam works well as does a swat fruity chutney)
- Salt and freshly ground black pepper to taste
- 10 fluid oz (275ml) red wine
- 1tbs Olive Oil
- 8oz (225g) diced bacon or pancetta
- 1 large garlic clove
- 8oz (225g) Shallots
- 1tbs Juniper Berries
- Good handful of fresh thyme (2 tsp of dried)
- 2 Bay leaves
Heat the oil in the casserole
On a medium heat , brown the sausages evenly all over, taking care not to split the skins by turning them over too soon.
Next, using a slotted spoon, transfer them to a plate
In the residue brown the diced bacon along with the garlic and shallots
Crush the juniper berries very slightly without breaking them – just enough to release their flavour and add to the pan
Return the sausages to the casserole, pour in the wine then thyme and bay leaves.
Now season lightly, bring it all up to a gentle simmer, put a lid on the casserole, turn the heat as low as possible and let it all simmer gently for 30 minutes.
Add the mushrooms, stirring them in well, then leave everything to cook gently for a further 20 minutes
To finish off, remove the sausages and vegetables to a warm serving dish, mix the flour and the mustard powder with the softened butter until you have a smooth paste and whisk this, a little at a time, into the casserole.
Let everything bubble for a few more minutes, then take the casserole off the heat, return the sausages to the casserole, whisk in the redcurrant jelly – and it's ready to serve.
Venison is Lower in Saturated Fats Than any Other Red Meat
Reducing saturated fat intake is something most of us should be considering. It’s not that we need to eliminate saturated fat completely – we just we need to make a little more room for other types of fats (like olive oil) and other types of food (like fruit, veg and wholegrains). Being lower in saturated fat than other red meats, venison makes a great seasonal swap for red meats like beef helping to reduce your saturated fat intake. We love the lean flavour of our Venison Sausage Casserole with roasted root veg (and maybe a cheeky glass of red).
This dish needs a good red wine to wash it down. We chose an Arabella Reserve Shiraz Viognier. Who would think a big dollop of gutsy Shiraz can be brought to life by a tiny smidgeon of peachy pure Viognier. Big, rich, ripe bramble and damson fruit with lashings of oak are given a soft, silky finish. The addition of the Viognier with its hint of white peach acting as the perfect foil to the peppery undertones. Available from Naked Wines
Finally, try our other easy to make Sausage dishes.