Venison Sausage Casserole

The ideal recipe to utilize some of your venison sausages, and use up ingredients from the fridge. Great on a cold winter evening, with crusty bread, rice, or mash. Swap out ingredients to suit your taste, and what you have on hand.

You will need:

  • 6 Venison Sausages
  • 1 Onion Chopped Chunky
  • 1 Leek Chopped Chunky
  • 2 Carrots Chopped Chunky
  • 2 Tsp Crushed Garlic
  • 2 Tsp Tomato Puree
  • 1 Can Butter Beans
  • 1 Can Chopped Tomatoes
  • 1 Cup Beef Stock
  • 1 Tbsp Worcestershire Sauce
  • 1 Tsp Dried Thyme
  • 1 Tsp Chilli Flakes
  • 1 Tsp Cumin Powder
  • Salt and Pepper
  • A handful of chopped Mushrooms

To make the Casserole:

  • Heat an oven proof dish and brown your sausages
  • Remove sausages from pan and fry your leek, onion and carrot for a few mins
  • Add your garlic and tomato puree and cook for a further few mins
  • Add butter beans, tomatoes and beef stock
  • Add worcestershire sauce, thyme, chilli flakes, cumin
  • Mix and taste, season with S+P as required
  • Add back in your sausages, and a handful of chopped mushrooms
  • Put in the oven on bake at 150c for 90mins (or put the temp up and do an hour)
Venison Sausage Casserole Recipe

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