Delia Smith Venison Sausage Casserole

Delia Smith’s Venison Sausage Casserole is made with venison sausages, mushrooms, bacon, garlic, shallots, juniper berries, thyme, bay leaves, red wine, redcurrant jelly, flour, mustard powder, and butter. This hearty venison sausage casserole recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.

Delia Smith Venison Sausage Casserole Ingredients

• 1 lb (450 g) venison sausages
• 6 oz (175 g) medium-sized, open-cap mushrooms
• 1 heaped teaspoon plain flour
• 1 rounded teaspoon mustard powder
• 1 oz (25 g) butter, softened
• 1 rounded tablespoon redcurrant jelly
• Salt and freshly milled black pepper
• 10 fl oz (275 ml) red wine
• 1 dessertspoon olive oil
• 8 oz (225 g) diced bacon or pancetta
• 1 large clove garlic, peeled
• 8 oz (225 g) shallots, peeled
• 1 level dessertspoon juniper berries
• 1 level teaspoon chopped fresh thyme
• 2 bay leaves

How To Make Delia Smith Venison Sausage Casserole

1. Brown Sausages: Heat the olive oil in a casserole over medium heat. Brown the sausages evenly all over, then transfer them to a plate using a slotted spoon.
2. Cook Bacon and Vegetables: In the same casserole, brown the diced bacon, garlic, and shallots.
3. Add Juniper Berries and Seasoning: Slightly crush the juniper berries to release their flavor. Return the sausages to the casserole, pour in the wine, and add the juniper berries, thyme, and bay leaves. Season lightly.
4. Simmer: Bring to a gentle simmer, cover, and cook on low heat for 30 minutes.
5. Add Mushrooms: Stir in the mushrooms and cook for an additional 20 minutes without the lid to allow the liquid to reduce.
6. Thicken Sauce: Remove the sausages and vegetables. Mix the flour and mustard powder with softened butter to form a smooth paste. Whisk this paste into the casserole and let it bubble for a few minutes.
7. Finish: Remove from heat, return the sausages to the casserole, and whisk in the redcurrant jelly. Serve.

Recipe Tips

• Brown Sausages Well: Cook the sausages until they are brown on all sides. This adds flavor and helps keep them from splitting.
• Crush Juniper Berries Lightly: Crush the juniper berries a little to release their flavor, but don’t break them apart. This adds a great aroma to the dish.
• Cook on Low Heat: Keep the heat low while simmering. This helps the flavors mix well and keeps the meat tender.
• Add Mushrooms at the Right Time: Stir in mushrooms after the first 30 minutes simmer to prevent them from overcooking. This keeps them tender and flavorful.
• Make a Smooth Sauce: Mix flour and mustard powder with butter to make a smooth paste. Add it to the casserole slowly to avoid lumps and make the sauce creamy.

What To Serve With Venison Sausage Casserole?

This hearty venison sausage casserole pairs well with mashed potatoes, crusty bread, green beans, or roasted carrots. It can also be served alongside a fresh salad, steamed broccoli, baked potatoes, or sautéed spinach for a delicious dinner.

How To Store Leftovers Venison Sausage Casserole?

• Refrigerate: Let the leftover venison sausage casserole cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the casserole to cool to room temperature before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight and reheat thoroughly before serving.

How To Reheat Leftovers Venison Sausage Casserole?

• In The Oven: Preheat the oven to 350°F (175°C). Transfer the casserole to an oven-safe dish, cover with foil, and heat for about 20-30 minutes or until thoroughly warmed.
• In The Microwave: Place a portion of the casserole in a microwave-safe dish, cover loosely, and heat on high for 2-3 minutes. Stir and check the temperature, heating in additional 1-minute increments if needed.
• On The Stove: Reheat the casserole in a saucepan over medium heat, stirring occasionally, for about 10-15 minutes or until heated through.

Delia Smith Venison Sausage Casserole Nutrition Facts

Serving Size: 1 serving (approx. 1/4 of the recipe)

• Calories: 375
• Total Fat: 28g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Sodium: 900mg
• Potassium: 740mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 7g
• Protein: 22g

Try More Delia Smith recipes:

• Delia Smith Lemon Curd
• Delia Smith Fish Pie With Egg
• Delia Smith Beetroot Soup
• Delia Smith Corned Beef Hash