Autumn Venison sausage casserole

As autumn settles in and the nights grow cooler, this comforting casserole makes the most of the season's bounty. Rich venison sausages are paired with sweet root vegetables, earthy mushrooms and a gently cider-infused gravy for a warming meal that's perfect for sharing.

Serves: 2-4
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Ingredients

• 6 venison sausages
• 1 tbsp rapeseed or olive oil
• 1 medium onion, sliced
• 2 carrots, cut into chunky pieces
• 1 large parsnip, cut into chunky pieces
• 150g mushrooms, halved
• 2 cloves garlic, crushed
• 1 tbsp plain flour
• 200ml dry cider
• 300ml beef or game stock
• 1 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 small eating apple, diced
• Sea salt and freshly ground black pepper
• Fresh parsley, chopped, to serve

Method

1. Preheat your oven to 160°C fan (180°C conventional)
2. Heat the oil in a casserole dish over a medium-high heat. Brown the venison sausages on all sides for 5-6 minutes until golden. Remove and set aside.
3. Add the onion, carrots and parsnip to the pan and cook for 8 minutes, stirring occasionally, until beginning to soften and caramelise. Add the mushrooms and garlic and cook for a further 2 minutes.
4. Sprinkle over the flour and stir well to coat the vegetables.
5. Pour in the cider, stirring well to lift any flavour from the bottom of the pan. Add the stock, tomato purée, Worcestershire sauce, thyme, bay leaf and diced apple. Stir until combined.
6. Return the sausages to the casserole and bring everything to a gentle simmer. Cover and cook in the preheated oven for 50-60 minutes, until the vegetables are tender and the gravy has thickened.
7. Remove the thyme stalks and bay leaf. Season to taste and scatter with fresh parsley.

Serve with:

• Creamy mashed potatoes
• Steamed kale or Savoy cabbage
• Crusty bread to mop up the rich gravy

Tip
For an extra touch of autumn flavour, stir a handful of chopped kale into the casserole for the final 10 minutes of cooking. It adds colour, goodness and pairs beautifully with the rich venison and sweet apple.