Venison sausage & chestnut casserole

Venison sausage & chestnut casserole

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(8 ratings)

Prep: 15 mins Cook: 1 hr


Serves 8
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal591
  • fat27g
  • saturates14g
  • carbs52g
  • sugars7g
  • fibre7g
  • protein25g
  • salt1.8g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 16 venison sausages
  • 2 medium onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, trimmed and thinly sliced
  • 200g chestnut mushrooms, halved (or quartered if large)
  • 300ml red wine
  • 1 beef stock cube
  • 200g pack vacuum-packed cooked chestnuts



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 2 tbsp tomato purée
  • 1 bay leaf
  • 2 tbsp cornflour
  • small pack parsley, chopped, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the mustard mash

  • 1½ kg medium potatoes (ideally Maris Piper), cut into even chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150ml tub double cream
  • 2 tbsp wholegrain mustard


  1. Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.

  2. Tip the onions and celery into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.

  3. Put the remaining oil in the pan, cook the mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the wine and 300ml water into the dish and crumble the stock cube over the top. Stir in the chestnuts, tomato purée and bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.

  4. Meanwhile, make the mustard mash. Put the potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the butter and cream until smooth. Beat in the mustard, season to taste, and set aside.

  5. Mix the cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.

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Comments, questions and tips

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23rd Jan, 2018
Great! Added a bit of chopped sage and splash of Worcestershire sauce, it came together beautifully and the red wine gives it a real richness. Perfect winter comfort food.
1st Feb, 2016
This was absolutely delicious and really easy to make. Will definitely be doing this again.
5th Dec, 2015
I would really like to make this as think the whole family would enjoy id. Can you tell me if the calorie count includes the mashed potato recipe?
balck777's picture
28th Jan, 2018
I've worked it out and yes, it does. Venison sausages are very low fat so a really healthy option. Enjoy!
7th Jan, 2019
Is there a slow cooker version of this recipe? It sounds so tasty! Thank you in advance
goodfoodteam's picture
8th Jan, 2019
Thanks for your question. This dish would work well in the slow cooker. For best results, we'd suggest, tipping the ingredients into the slow cooker after you've browned the mushrooms (step 3). Cook on low for around 4 - 6 hours. Take a look at our slow cooker tips for more advice:
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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