Last Updated on February 9, 2024
Venison is my go-to substitute for beef much of the time these days, in dishes like this venison sausage casserole. Wild venison is sustainable, not because the animals themselves have a different carbon footprint to other ruminants, but because deer needs to be regularly culled to protect woodland (they damage young trees). And, they can also breed so that they become overpopulated to the extent that during winter they can’t find sufficient food. Managed deer culls take place most years in the National lands and forests of England and Scotland. The resulting venison is, of course, free-range and also free of drugs like antibiotics. The meat is healthy, lean and full of flavour and for me, it’s an opportunity to continue eating red meat (in reasonable quantities) without damaging the environment. This venison sausage casserole is vegetable-rich and uses just two venison sausages and a small amount of bacon or pancetta to make a casserole that will feed three hungry diners.
Skip straight to my recipe for Venison Sausage Casserole
It freezes well too, so you can double the quantities and batch cook if you prefer. Of course, if you don’t have venison sausages, you can substitute them with your own preferred sausages – pork, beef, lamb or even vegetarian sausages.
For me, this is the perfect winter’s evening supper. It’s hearty and warming – and great served with a big dollop of mashed potato, some creamy polenta with parmesan or with tagliatelle or the pasta of your choice. Most of the ingredients are things you should have in your store cupboard, fridge or larder. And, if you happen to be missing something, this dish is forgiving. There are plenty of substitutes you can make.
You’ll need good quality venison sausages (or others of your choice), two small onions, a couple of cloves of garlic, two large or four small carrots, a few sticks of celery and some bacon or pancetta. A glass of red wine is optional – if you choose not to use it, then leftover gravy or 150ml of stock will work. You do need a can of good quality chopped tomatoes and olive oil for cooking. I’ve used fresh rosemary and bay together with a pinch of herb salts. You can also add in leftover uncooked vegetables. I had half a bulb of fennel to add here, but in the past, I’ve put in chunks of butternut squash, mushrooms, parsnips and even potatoes. Not all at once of course!
Start by peeling and chopping your onions and garlic finely. Put the oil in a heavy-based casserole and add the onions to sweat over a low heat. Peel and chop the carrots and celery. Cut half the carrots and all the celery into small dice. Keep the remaining carrots to one side, after cutting them into 2cm chunks. Once the onions are nicely softened and translucent, add in the garlic and the celery/carrot mix and continue to cook for 8-10 minutes until soft. While the vegetables are softening chop the sausages into chunks and the bacon too if necessary. Put the bacon or pancetta in a frying pan and cook till the fat runs and the meat starts to caramelise. Remove the meat with a slotted spoon and add the sausages to caramelise in the bacon fat. Finally, when everything is prepared, tip the meats, the reserved carrots and any additional vegetables into the casserole and add in the tinned tomatoes and wine or stock. Season well with salt and pepper and add in the herbs of your choice.
Bring the whole lot to a gentle simmer on the hob before putting it into the oven for 30 minutes at 170C. I take the lid off the casserole for the last 10 minutes to reduce the sauce down a bit and add a bit of colour to the sausage chunks.
This recipe will freeze well and can be kept in the fridge for a few days to reheat gently in the oven or in the microwave. If you are using wine, we recommend a good quality robust red wine, like the Faustino VII 2019 which retails for around £8 -£10 and is available from a range of supermarkets and online wine sellers. Based on the tempranillo grape it is beautifully rounded (especially if you open it to cook and let it breathe, managing to avoid glugging the rest before dinner! Added to the dish, with oaky vanilla and tobacco notes it helps round out the flavours – and of course, you can drink whatever is left!
My sausages came from Field and Flower this time – an online butcher offering a wide range of meat, fish poultry and game. I’m normally cooking for one or two people, so I freeze things like sausages in pairs – and the inspiration for this recipe was how to make a couple of good sausages into a meal that will feed three or four people. I found I had enough for four portions, but of course, that does depend on your appetite, so I’ve suggested you might use this recipe for 3 (with leftovers!).
Want to make this one at home? Here’s a printable recipe for you for my Venison Sausage Casserole. We’ve also got recipes for venison ragu made with venison mince and for a delicious venison burger
Venison Sausage Casserole
Ingredients
- 2 large venison sausages
- 1 tablespoon olive oil
- 70 grams pancetta (or streaky bacon cut into cubes)
- 2 small onions
- 2 cloves garlic
- 4 small carrots
- 3 sticks celery
- 1 tin chopped tomatoes (400g)
- 150 ml red wine
- 1 large sprig of rosemary picked
- 2 fresh bay leaves
- 1/2 bulb fennel
Instructions
- Peel and chop the onions and garlic finely
- Put the oil in a heavy-based casserole over a low heat and warm through. Add the onions and cook till soft and translucent
- Meanwhile, peel and chop the vegetables. Chop the celery and half the carrots into a fine dice. Chop the remaining vegetables into chunks - around 2cm square for the carrots and largish slices for the fennel
- Add the garlic, celery and finely diced carrots into the onions and continue to cook
- Put the oven on to pre-heat at 170C
- Chop the sausages into chunks and dice the bacon if using that rather than cubed pancetta
- Put the pancetta or bacon into a frying pan and sear over a moderate heat so that the fat runs and the meat starts to turn a golden brown
- Remove the pancetta from the pan and add the sausage chunks. Brown on all sides
- Put the cooked pancetta and sausage into the casserole along with the remaining vegetables, the chopped tomatoes, the herbs and red wine or stock.
- Season well with salt and pepper and bring to a gentle simmer on the hob, before covering and transferring to the oven for 30 minutes. Remove the lid for the last 10 minutes of cooking to help reduce down the sauce
- Serve with a garnish of fresh parsley
Nutrition
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Fiona says
A delicious and hearty way to stretch a couple of leftover sausages
Madeleine Morrow says
Excellent recipe, so versatile and warming for this time of year. Venison is so good to cook with and to eat. A colourful plate.
Shelly says
Thank you! Always looking for new ideas for using the venison my oldest son give us. He had quiet a hunt the last time and we have many different sausages and cuts to use.
Susan says
Just made this today. Fabulous!!! My grocer didn’t have fennel so I threw in a parsnips with some cumin and coriander. This is one of those dishes that though you’re full you say, ” just one more bite… then another…” Thanks for sharing this wonderful venison recipe!
Fiona says
really glad you enjoyed it!