I love going out as a family on a Sunday so don't have that much time to cook when I get back. Yesterday I wanted to try something a little bit different and that wasn't going to take too long to do.
I came across a recipe in a food magazine I recently bought 'venison sausage casserole with chestnuts'. It was sooooo tasty and something I'd definitely cook again. Easy as well. I had loads of carrots left in my fridge so just added those in as well.
A great dish for getting you into the Christmas foodie mood!
Serves 4
Ingredients:
Olive oil
8 venison sausages
2 onions thinly sliced
3 celery sticks thinly sliced
2 carrots chopped up
200g chestnut mushrooms (halved and quartered)
1/2 pint red wine
Beef stock cube
180g cooked chestnuts
2tbsp tomato purée
Bay leaf
2 tbsp cornflour
Method:
Heat some olive in a large frying pan and fry the sausages.
Cook until browned then transfer into a casserole dish.
Next fry the onions, celery and carrots. Cook for about 5 minutes and transfer into the casserole dish.
Cook the mushrooms in a little more olive oil for 5 minutes and mix into the casserole dish. Pour in the wine, 250ml of beef stock and the cooked chestnuts, tomato puree and bay leaf and mix everything together. I then cooked in the oven for about half an hour at 180c. About 10 mins before the end I mixed 2 tbsp of cornflour with a bit of water and mixed it into the casserole just to thicken it up.
I served with mash potato.
Enjoy.
Laura x
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