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)