Delia Smith Venison Sausage Casserole Recipe

Venison has become my favorite alternative to beef, especially when I’m crafting hearty, comforting dishes like my venison sausage casserole Delia smith. My appreciation for venison goes beyond its rich, deep flavor—it’s also about embracing sustainable choices. Wild venison, needing regular culling to protect our woodlands and manage their population, offers an ethical source of meat that pairs beautifully with robust flavors. This casserole, inspired by the principles of sustainability and seasonality, is a homage to the balance between nature and our dinner plates.

How To Make Delia Smith’s Venison Sausage Casserole Recipe Overview

This venison sausage casserole is a rustic, flavorsome dish that serves up the warmth and comfort we all crave during the cooler months. Taking about 1 hour and 45 minutes to prepare and cook, it yields enough to generously serve 4 people. The process combines searing, sautéing, and slow-cooking, melding the rich tastes of venison with the earthiness of vegetables and the aromatic depth of herbs and wine. Perfect for a weekend dinner, it’s a dish that simmers with care and flavors deepen over time.

Ingredients (Serves 4):

  • 4 large venison sausages
  • 4 small onions, finely chopped
  • 140 grams pancetta or streaky bacon, cubed
  • 2 tablespoons olive oil
  • 8 small carrots, diced
  • 4 cloves garlic, minced
  • 2 tins chopped tomatoes (400g each)
  • 6 sticks celery, sliced
  • 2 large sprigs of rosemary, leaves picked
  • 300 ml red wine
  • 1 bulb fennel, finely chopped
  • 4 fresh bay leaves

Instructions:

  1. Prepare Ingredients: Start by preparing your vegetables. Chop the onions, mince the garlic, dice the carrots, slice the celery, and finely chop the fennel. Keep your herbs ready as well.
  2. Brown the Sausages: In a large, heavy-based casserole dish, heat 1 tablespoon of olive oil over medium heat. Add the venison sausages and cook until they’re browned all around. Remove and set aside.
  3. Sauté the Pancetta and Vegetables: In the same dish, add the pancetta or bacon. Once it starts to crisp, add the onions, garlic, carrots, celery, and fennel. Cook until the vegetables begin to soften and turn golden.
  4. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the dish. Allow to simmer and reduce slightly before adding the chopped tomatoes, rosemary, and bay leaves. Slice the browned sausages into thick pieces and return them to the dish.
  5. Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 1 hour and 30 minutes, or until the sausages are tender and the sauce has thickened. Season with salt and pepper to taste.
  6. Serve: Discard the bay leaves and rosemary stalks. Serve hot, ideally with mashed potatoes or crusty bread to soak up the delicious sauce.

Nutritional Value (per serving):

Calories: Approximately 600 kcal

Protein: 35g

Fat: 35g (Saturated: 12g)

Carbohydrates: 40g

Fiber: 8g

Sugar: 12g

Sodium: 900mg

Also Read: Delia Smith Hungarian Goulash

FAQs:

Can I use beef sausages instead of venison?

Yes, beef or pork sausages are great alternatives if venison isn’t available. They can provide a similar texture and richness to the dish, although the flavor profile will slightly change. This swap offers flexibility based on availability and personal preference, making the recipe versatile.

What can I use instead of red wine?

If wine isn’t your choice, both beef and vegetable broth are excellent alternatives. They add a rich depth to the casserole without the alcohol content, maintaining the dish’s robust flavor profile while making it more suitable for all ages and preferences.

What is the ratio for venison sausage?

A good basic ratio for making venison sausage is 70% venison to 30% pork fat. This mix ensures the sausage is juicy and flavorful, as venison alone can be quite lean. The pork fat adds moisture and richness, balancing the lean game meat. For every 700 grams of venison, you’ll want to add about 300 grams of pork fat. This ratio works well for most sausage recipes.

Is this recipe gluten-free?

This recipe can be gluten-free, provided the sausages and any broth used are certified gluten-free. It’s a comforting option for those on a gluten-free diet, ensuring everyone can enjoy this hearty dish without worry.

How should leftovers be stored?

For best results, allow the casserole to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months, offering a delicious option for future meals with minimal effort.

Conclusion:

This venison sausage casserole is more than just a meal; it’s a celebration of sustainable eating and the rich tapestry of flavors that nature provides. Whether you’re an avid venison lover or looking to broaden your culinary horizons, this dish promises warmth, depth, and the satisfaction of a meal well made. Enjoy the process as much as the product, and may each spoonful bring you closer to the heart of mindful eating.

Delia Smith Venison Sausage Casserole Recipe

Delia Smith Venison Sausage Casserole Recipe

Total Time 1 hour 45 minutes
Servings 4 people
Calories 600 kcal

Ingredients
  

  • 4 large venison sausages
  • 4 small onions finely chopped
  • 140 grams pancetta or streaky bacon cubed
  • 2 tablespoons olive oil
  • 8 small carrots diced
  • 4 cloves garlic minced
  • 2 tins chopped tomatoes 400g each
  • 6 sticks celery sliced
  • 2 large sprigs of rosemary leaves picked
  • 300 ml red wine
  • 1 bulb fennel finely chopped
  • 4 fresh bay leaves

Instructions
 

  • Prepare Ingredients: Start by preparing your vegetables. Chop the onions, mince the garlic, dice the carrots, slice the celery, and finely chop the fennel. Keep your herbs ready as well.
  • Brown the Sausages: In a large, heavy-based casserole dish, heat 1 tablespoon of olive oil over medium heat. Add the venison sausages and cook until they’re browned all around. Remove and set aside.
  • Sauté the Pancetta and Vegetables: In the same dish, add the pancetta or bacon. Once it starts to crisp, add the onions, garlic, carrots, celery, and fennel. Cook until the vegetables begin to soften and turn golden.
  • Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the dish. Allow to simmer and reduce slightly before adding the chopped tomatoes, rosemary, and bay leaves. Slice the browned sausages into thick pieces and return them to the dish.
  • Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for about 1 hour and 30 minutes, or until the sausages are tender and the sauce has thickened. Season with salt and pepper to taste.
  • Serve: Discard the bay leaves and rosemary stalks. Serve hot, ideally with mashed potatoes or crusty bread to soak up the delicious sauce.

Leave a Comment

Recipe Rating