Venison Sausage Casserole

Venison Sausage Casserole

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Venison Sausage Casserole - Video
Another thermal cooker recipe by Mr D from Mr D's Kitchen. A wonderful casserole made with red wine, chestnuts and venison sausages. If you don't like venison though why not use pork or beef sausages and remember this recipe like all of mine will work well in a slow cooker.
Venison Sausage Casserole
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Course Main Dish, Venison
Cuisine UK
Servings
Ingredients
Course Main Dish, Venison
Cuisine UK
Servings
Ingredients
Venison Sausage Casserole
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Instructions
  1. Put the inner pot on the cooker.
  2. Turn on the heat to medium and pour in the rapeseed oil.
  3. When hot add venison sausages and brown all over.
  4. Once brown transfer to a plate.
  5. Add the bacon lardons and fry until crisp.
  6. Add the cloves of garlic and fry for 1 minute.
  7. Add 2 onions, the mixed wild mushrooms, the sticks of celery, the carrots, the dried thyme and the juniper berries.
  8. Cook for 4 to 5 minutes until everything softened.
  9. Stir in the tomato puree.
  10. Pour in the red wine, the beef gravy granules, the water, the redcurrant jelly and the vacuum-packed chestnuts.
  11. Stir, add the sausages back and bring to the boil.
  12. Once boiling put the inner pot into the outer container and shut the lid.
  13. Leave to cook without power for a minimum of 2 hours.
  14. Serve with mustard mash.
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Game Stew

A Bowl Full of Game Stew

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A Bowl Full of Game Stew
At this time of the year you can't beat a hearty stew. This simple mixed game stew is just the thing to eat with your friends on a cold autumn evening. I like to serve with some crusty bread to mop up the rick gravy this stew makes after the long slow thermal cooking. Happy thermal cooking, Mr D
Game Stew
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Course Game, Main Dish
Cuisine UK
Servings
Ingredients
Course Game, Main Dish
Cuisine UK
Servings
Ingredients
Game Stew
Votes: 0
Rating: 0
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Instructions
  1. In the inner pot, add the butter and the chorizo. Cook on a medium heat for a five minutes, stirring occasionally.
  2. Turn up the heat and add the game in batches until sealed all over. Remove each batch when sealed with a slotted spoon and set aside.
  3. Once all the meat has been sealed add it all back into the inner pot.
  4. Add all the other ingredients and bring to the boil stirring occasionally.
  5. Skim any impurities from the surface and turn down to a simmer.
  6. Simmer for 5 minutes with the lid on.
  7. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave to cook for a minimum of 3 hours.
  8. Before serving check the seasoning and add salt and pepper if necessary.
  9. Serve with vegetables of your choice.
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