Venison Sausage Casserole - Video

Another thermal cooker recipe by Mr D from Mr D's Kitchen. A wonderful casserole made with red wine, chestnuts and venison sausages. If you don't like venison though why not use pork or beef sausages and remember this recipe like all of mine will work well in a slow cooker.

Course

Main Dish, Venison

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
6 venison sausages
200 g bacon lardons
2 cloves garlic peeled and crushed
2 onions peeled and sliced
150 g mixed wild mushrooms
3 sticks of celery finely sliced
2 carrots sliced
1 tsp dried thyme
1 tsp juniper berries crushed
2 tbsp tomato puree
375 ml red wine
2 tbsp beef gravy granules
500 ml water
1 tbsp redcurrant jelly
180 g vacuum-packed chestnuts

Course

Main Dish, Venison

Cuisine

Servings

Ingredients

2 tbsp rapeseed oil
6 venison sausages
200 g bacon lardons
2 cloves garlic peeled and crushed
2 onions peeled and sliced
150 g mixed wild mushrooms
3 sticks of celery finely sliced
2 carrots sliced
1 tsp dried thyme
1 tsp juniper berries crushed
2 tbsp tomato puree
375 ml red wine
2 tbsp beef gravy granules
500 ml water
1 tbsp redcurrant jelly
180 g vacuum-packed chestnuts

Instructions

Put the inner pot on the cooker.
Turn on the heat to medium and pour in the rapeseed oil.
When hot add venison sausages and brown all over.
Once brown transfer to a plate.
Add the bacon lardons and fry until crisp.
Add the cloves of garlic and fry for 1 minute.
Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
Cook for 4 to 5 minutes until everything softened.
Stir in the tomato puree.
Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
Stir, add the sausages back and bring to the boil.
Once boiling put the inner pot into the outer container and shut the lid.
Leave to cook without power for a minimum of 2 hours.
Serve with mustard mash.

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A Bowl Full of Game Stew

At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening. I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking. Happy thermal cooking, Mr D

Course

Game, Main Dish

Cuisine

Servings

Ingredients

50 g butter
100 g chorizo cut into 1 cm cubes
500 g mixed game
3 carrots chopped into chunks
500 g small potatoes halved
8 shallots peeled
1 bottle red wine
2 tbsp redcurrant jelly
2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
vegetables of your choice

Course

Game, Main Dish

Cuisine

Servings

Ingredients

50 g butter
100 g chorizo cut into 1 cm cubes
500 g mixed game
3 carrots chopped into chunks
500 g small potatoes halved
8 shallots peeled
1 bottle red wine
2 tbsp redcurrant jelly
2 tbsp beef gravy granules this is used instead of stock and will help thicken the sauce
vegetables of your choice

Instructions

In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
Once all the meat has been sealed add it all back into the inner pot.
Add all the other ingredients and bring to the boil stirring occasionally.
Skim any impurities from the surface and turn down to a simmer.
Simmer for 5 minutes with the lid on.
Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
Before serving check the seasoning and add salt and pepper if necessary.
Serve with vegetables of your choice.

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