Venison Sausage, Mushroom and Cider Casserole

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Serves: 4

Preparation:  15 minutes

Cooking Time: 20 minutes

Category: Pork / Flexitarian

Plan: Chill for 3 days in fridge or freeze in containers

Difficulty:  Easy

Course: Main

Cuisine: French

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This is a Guest Recipe inspired by Delicious Magazine - quick and easy to prepare

Warm comforting dish perfect for those cold Winter months.

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I have tweaked this recipe to incorporate Venison sausages although you can use any

good quality sausages.

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We served this with creamy mashed potatoes with added grain mustard

and large handful of finely chopped parsley - sensational!

 

 

 

Ingredients

 

• Olive oil to fry

• 6 good-quality venison or other herby sausages

• Knob of unsalted butter

• 200g smoked bacon lardons (optional)

• 2 crisp eating apples, cored and sliced into small segments or rings leaving skin intact

• 1 large onion, sliced (you could use one pack of pickling onions)

• 1 leek, sliced

• 2 small parsnips

• 5 garlic cloves, finely sliced

• Handful of sage leaves

• 2-3 bay leaves

• 300g chestnut mushrooms, halved

• 2-3 tablespoons plain flour

• 2 tsp dijon mustard

• 500ml cider, ideally dry cider or you could use Côtes de Rhone wine

• ¼ bunch tarragon or parsley, chopped

 

 

Method

 

1. Put a large heavy-bottomed pan or casserole dish over a medium heat, then add a splash of oil and the sausages.
    

2. Cook gently until browned all over, then remove from the pan.
    

3. Now cook the lardons and then set aside.
    

4. Add the butter to the pan and, once melted, add the onion, leek, parsnips, garlic and mushrooms with a pinch of salt. Cook for 8 minutes, stirring regularly, until everything is nice and caramelised.
    

5. Add the flour and mustard, stir for a minute to coat everything, then add in the cider bit by bit, stirring to avoid lumps.
    

6. Return the sausages to the pan, add the sage leaves (along with any juices) and bring to a boil, then turn down to a simmer for 30 minutes.
    

7. Meantime, core and slice two crisp eating apples into rings or segments and sauté in butter until golden and add these to the casserole just before serving.
    

8. Taste and season with salt and lots of freshly cracked black pepper. 
    

9. Add the chopped tarragon or parsley just before serving with creamy mashed potatoes and broccoli.  Try adding grain mustard and/or herbs and/or grated cheddar cheese - or even horseradish sauce - check these versions under Vegetarian - Potatoes