This hearty Venison Sausage Casserole is the perfect comfort dish for a cold night. Loaded with chunky vegetables, butter beans, and bold flavours like Worcestershire sauce, garlic, and cumin, this casserole is warming and versatile. Enjoy it with crusty bread, rice, or mashed potatoes for a epic meal that uses up ingredients from your fridge.
Ingredients
- 6 venison sausages
- 1 onion, chopped chunky
- 1 leek, chopped chunky
- 2 carrots, chopped chunky
- 1 handful mushrooms, chopped
- 2 tsp crushed garlic
- 2 tsp tomato puree
- 1 can butter beans (drained)
- 1 can chopped tomatoes
- 1 cup beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp chilli flakes
- 1 tsp cumin powder
- 1 salt & pepper to taste
Instructions
- Brown the Sausages: Heat an oven-proof dish over medium heat. Brown the venison sausages on all sides, then remove from the pan.
- Cook the Vegetables: In the same dish, fry the chopped leek, onion, and carrot for 3-4 minutes until they begin to soften.
- Add Garlic & Tomato Puree: Stir in the garlic and tomato puree, cooking for another 2 minutes to release the flavours.
- Add Liquid & Seasoning: Pour in the butter beans, chopped tomatoes, and beef stock. Stir in Worcestershire sauce, thyme, chilli flakes, cumin, and season with salt and pepper to taste.
- Add Sausages & Mushrooms: Return the sausages to the dish along with the chopped mushrooms. Stir gently to combine.
- Bake: Cover the dish and bake in the oven at 150°C for 90 minutes, or increase the temperature to 180°C and cook for 60 minutes for a quicker meal.
- Serve: Serve hot with crusty bread, mashed potatoes, or rice.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
