Venison sausage & chestnut casserole

Venison sausage & chestnut casserole

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(4 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 16 venison sausages
  • 2 medium onions, thinly sliced
    Onion

    Onion

    un-yun

    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
    Chestnut

    Chestnut

    chest-nut

    '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)
    Parsley

    Parsley

    par-slee

    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
    Potato

    Potato

    po-tate-oh

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

  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150ml tub double cream
  • 2 tbsp wholegrain mustard

Method

  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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heather444
1st Feb, 2016
5.05
This was absolutely delicious and really easy to make. Will definitely be doing this again.
catie74
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?
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