- • 50ml Olive oil
- • 1.7kg Bisto venison sausages (size 8’s x 3 per portion)
- • 300g Bacon lardons (5mm dice)
- • 450g Red onions (sliced)
- • 3 Garlic cloves (finely chopped)
- • 500ml Red wine
- • 500ml Bisto Beef Bouillon (made up as per instructions)
- • 3 Bay leaves
- • 3 Sprigs of rosemary
- • 5g Chilli flakes
- • 400g Chestnut mushrooms (washed and halved)
- • 40g Redcurrant jelly
- • 30g Bisto Reduced Salt Gravy Granules
- To serve
- • 1.5kg Carrot and swede mash
- • 10g Chopped parsley
Venison Sausage Red Wine Casserole with Carrot and Swede Mash
Venison Sausage Red Wine Casserole with Carrot and Swede Mash
Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Venison Sausage Red Wine Casserole with Carrot and Swede Mash recipe a try for yourself? In association with Bisto.Number of portions: 10Prep time: 15 minutesCooking time: 35 minutes IntroductionFor this winter warmer, we have used a rich red wine to transform venison sausages into a delicious casserole. We’ve served this with a carrot and swede mash.
Ingredients
Method
1. Heat the olive oil in a large pan and brown the sausages all over. Remove the sausages from the pan and place to one side.
2. Brown the bacon lardons in the same pan and set them to one side.
3. In the same pan again, sauté the onions for approximately 4 minutes, until golden. Turn down the heat, add the garlic and cook for a further 2 minutes.
4. Add the red wine, Bisto bouillon, sausages, bacon, bay leaves, rosemary and chilli, then bring to a simmer and cook for 10 minutes uncovered.
5. Add the chestnut mushrooms and redcurrant jelly, then cook for a further 10 minutes uncovered.
6. Stir in the Bisto Reduced Salt Gravy Granules and serve with a carrot and swede mash, garnished with chopped parsley.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
