Venison Sausage Red Wine Casserole with Carrot and Swede Mash



Standard Supplier 16th October 2014

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.


  • • 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


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.

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