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Venison Sausage Casserole   HT  MC  British 70mins



Serves  4      Hot   Game  Vegetables  Alcohol  Main Course  Eggless  Britain  Europe



450g/1lb Venison Sausages

25g/1oz Butter

2 tbsp Vegetable Oil

1 Onion. Peeled and chopped

1 Green Capsicum ( sweet pepper ), deseeded and chopped

100g/4oz Mushrooms, wiped clean and sliced

50g/2oz Plain Flour

˝ teasp Dried Mixed Herbs

150ml/5fl.oz. Red Wine

450ml/15fl.oz. Beef Stock

Salt and Black Pepper




1. Preheat the oven to 180C, 350F, Gas 4.


2. Heat the butter and oil in a large frying pan until very hot then add the sausages and fry until lightly browned on all sides. Remove with a slotted spoon and set aside.


3. Add the onion to the frying pan and fry gently until soft and golden.


4. Add the capsicum and mushrooms and fry for 1-2 minutes.


5. Sprinkle the flour and herbs over the top of the mushroom mixture and cook for 1-2 minutes, stirring constantly.


6. Gradually add the wine and stock, stirring all the time.


7. Return the sausages to the pan and continue to cook, stirring, until well blended and thickened.


8. Transfer to a heatproof casserole, cover and bake for 45 minutes. Serve hot straight from the casserole.





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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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