This is a perfect and easy family friendly dinner. Creamy venison and pheasant sausage casserole is a tasty comforting dish, with or without dumplings. High in protein, it’s a one-dish weeknight family dinner.
Ingredients
- 8 venison and pheasant sausages
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 large garlic cloves
- 250g chestnut mushrooms, sliced
- 4 large carrots peeled and diced
- 2 large sweet potato peeled and diced
- 1 bay leaf
- 1 tbsp chopped fresh sage
- 300ml vegetable stock
- 2 tsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tsp English mustard
- 150ml double cream
- Sea salt & freshly ground pepper
- 1 bunch of flat-leaf parsley, chopped
Cooking Time:
Method
Pre heat oven to 180°C or 355°F gas 4
Heat the oil in a large frying pan and gently fry the venison and pheasant sausages until the golden brown all over. Remove the sausages and set aside.
Cook the garlic, onions, sweet potato and carrots in the pan and saute for around 10 minutes until softened . Add the mushrooms and saute for a further 5 minutes, then add the bay leaf, sage and stock.
Once brought to the boil, transfer to a large casserole\oven dish. Add the sausages in to the casserole dish and place in middle of oven, leaving to cook gently for around 40 minutes. Stir every 10 mins to make sure the sausages aren’t sticking.
Finally, Mix all the 3 mustards together with the cream and salt and pepper.
Add the creamy mixture into the casserole dish and mix well. Bring back up to heat and then uncover and simmer for a further 10 minutes or until the sauce thickens slightly.
Add parsley, stir and serve!
Top tip…..
Add dumplings when casserole is half way through cooking time.
Dumpling recipe
125g plain flour
1 tsp baking powder
Pinch salt
60g suet
Water to make a dough
Method
Sift flour, baking powder and salt into a bowl
Add suet and enough water to form a thick dough.
Flour hands and roll spoonfuls of the dough into balls.
Add dumplings to casserole after 20 mins of cooking time and cover for further 20 mins.
When you add creamy mixture to your casserole, leave lid off and you will have lovely golden topped dumplings.
Creamy Venison and Pheasant Sausage Casserole - Tasty!