Delia Smith Venison Sausage Casserole

There’s something about venison that always takes me back to a little cottage in Norfolk, tucked between hedgerows and wind-whipped fields. We’d spend the day trudging through damp woods, cheeks flushed red, boots caked in mud, and when we got back—cold to the bone—Mum would put on a casserole just like this one. Delia Smith’s venison sausage casserole is that sort of dish: deeply warming, robust, and a little bit rustic.

It’s full of earthy sweetness from carrots and fennel, with a gorgeous richness from pancetta, red wine, and of course, those lean, gamey sausages. This isn’t a quick weeknight stir-fry—no, this is the kind of thing you let bubble away slowly while you unwind. And if you’re new to cooking with venison, this is a splendid way to begin.

Ingredients List

• 2 large venison sausages — lean, rich, and distinctly flavourful
• 1 tablespoon olive oil
• 70g pancetta (or streaky bacon, cubed) — salty, fatty contrast to the lean meat
• 2 small onions — for that slow-cooked sweetness
• 2 cloves garlic
• 4 small carrots — half julienned, half chunky for texture
• 3 sticks celery
• 1 tin chopped tomatoes (400g)
• 150ml red wine — adds depth; use stock or juice if avoiding alcohol
• 1 large sprig rosemary, picked
• 2 fresh bay leaves
• ½ bulb fennel — its gentle anise flavour lifts everything beautifully

I sometimes throw in a pinch of crushed fennel seeds, especially if the sausages are on the milder side.

How to Make It (Instructions)

1. Preheat your oven to 170°C (fan 150°C) / 325°F.
2. Peel and finely dice your onions and garlic. Nothing fancy here, just a small, tidy chop.
3. In a heavy-bottomed casserole dish, heat the olive oil over low heat. Add the onions and cook gently until they’re soft and translucent.
4. While that’s happening, prep your veg. Julienne half the carrots and celery for sweetness; chop the rest into hearty chunks. Slice the fennel into thick wedges.
5. Toss in the garlic, celery, and julienned carrots to the onions. Stir occasionally. This part always smells like a warm hug.
6. In a separate frying pan, brown the pancetta (or bacon) over medium heat. Let it crisp and release all that glorious fat.
7. Remove the pancetta and brown the sausage pieces in the same pan. Get a good golden sear on all sides—don’t rush.
8. Add the sausages and pancetta to your casserole, along with the chunky veg, tinned tomatoes, rosemary, bay leaves, and red wine.
9. Season with salt and pepper, bring to a simmer, and cover. Pop it in the oven for 30 minutes.
10. Remove the lid for the last 10 minutes of cooking. This helps the sauce thicken up and develop a sticky, rich finish.
11. Garnish with fresh parsley and serve hot.

Note: I once forgot to uncover it for the last 10 minutes—ended up with soup instead of sauce. Still tasty, but not quite the same.

Common Mistakes

Why is my sauce watery?
You probably didn’t remove the lid for the last 10 minutes. That step helps reduce the liquid and concentrate the flavours.

Why are the sausages tough?
Overcooking or boiling them too aggressively can do that. Gentle browning and slow baking keep them juicy.

Can I skip the fennel?
You can, but I wouldn’t. It adds a unique brightness that cuts through the richness.

Why does it taste bland?
Venison needs bold companions. Make sure to season well, and don’t skimp on the wine or pancetta.

Personal confession:
I used to toss everything in raw and hope for the best—turns out layering flavours really does matter. Searing = magic.

Storage and Reheating Tips

Fridge:
Let the casserole cool completely. Store in an airtight container for up to 4 days. The flavours deepen overnight!

Freezer:
Portion it into freezer bags or containers, label and freeze for up to 3 months.

Reheating:

• Oven: Cover with foil and warm at 160°C for 20–30 minutes.
• Stovetop: Simmer gently, stirring occasionally.
• Microwave: Heat in 90-second bursts, stirring in between.

What to Serve With It

• Crusty bread — to mop up that velvety sauce.
• Creamy mashed potatoes — the savoury mash balances the wild venison beautifully.
• Steamed green beans or kale — keeps the plate fresh and not overly heavy.

If I’m feeling indulgent, I make buttery parsnip mash with a hint of nutmeg.

FAQ Section

Can I make this gluten-free?
Yes — just make sure your sausages and pancetta are gluten-free (some aren’t), and serve with gluten-free sides.

What if I don’t like venison?
Try pork and apple sausages for a sweeter twist. The dish will be different, but still comforting.

Can I add potatoes into the casserole?
Yes, though I’d parboil them first. Otherwise, they might soak up too much liquid and turn mushy.

How long does it keep in the fridge?
Up to 4 days — in fact, it’s often better the next day.

Try More Recipes:

• Delia Smith Moroccan Chicken
• Delia Smith Pork Stroganoff
• Delia Smith Meatballs Goulash
• Delia Smith Coq Au Vin Recipe