“To my mind, this is a perfect mid-week supper, so when you have a bit of spare time, make and freeze a batch, ready for a rainy day,” says Tom Kitchin.

Tom Kitchin’s venison sausage stew (Marc Millar/Absolute Press/PA)
(Marc Millar/Absolute Press/PA)
Tom Kitchin’s venison sausage stew (Marc Millar/Absolute Press/PA)
Print Recipe
Nutrition Facts
Venison sausage stew
Amount Per Serving
Calories 483 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 72mg24%
Sodium 354mg15%
Potassium 1227mg35%
Carbohydrates 59g20%
Fiber 7g29%
Sugar 15g17%
Protein 24g48%
Vitamin A 5877IU118%
Vitamin C 37mg45%
Calcium 156mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Venison sausage stew

A classic comfort dish
Cook Time40 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 483kcal
Author: Tom Kitchin

Equipment

  • Flameproof casserole dish

Ingredients

  • 8 venison sausages
  • 50 g smoked lardons
  • 200 g celeriac peeled and chopped
  • 100 g leeks trimmed, chopped and rinsed
  • 2 carrots peeled and chopped
  • 2 celery sticks chopped
  • 1 onion chopped
  • 1 tbsp tomato purée
  • 30 g plain flour
  • 250 ml full-bodied red wine
  • 5 juniper berries crushed
  • 250 ml beef stock
  • 1 bouquet garni
  • 2 green apples
  • 200 g cooked chestnuts
  • Sea salt and freshly cracked black pepper

To serve:

  • Hot tagliatelle

Method

  • Heat a flameproof casserole over a medium-high heat, then add a good splash of oil. When it is hot, add the sausages and stir for 3 minutes, or until they are well coloured all over, then remove from the casserole and set aside.
  • Add a splash more oil to the casserole, if necessary, then add the lardons and sauté until they have rendered their fat and are well coloured. Add the celeriac, leeks, carrots, celery, onion and tomato purée, and continue sautéing for a further 1–2 minutes. Sprinkle in the flour and stir for 1 minute to cook out the raw flavour.
  • Add the wine and juniper berries, stirring to deglaze the pan, and boil until the wine reduces by half. Add the stock and bouquet garni, then return the sausages and any accumulated cooking juices to the casserole. Cover the casserole and leave to simmer over a medium heat for 20 minutes, or until all the vegetables are tender and the flavours blended.
  • Meanwhile, halve, core and chop the green apples.
  • Adjust the seasoning with salt and pepper, if necessary, then stir in the chestnuts and apples and warm through. Serve with fresh tagliatelle flavoured with freshly cracked black pepper.

Nutrition

Calories: 483kcal | Carbohydrates: 59g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 354mg | Potassium: 1227mg | Fiber: 7g | Sugar: 15g | Vitamin A: 5877IU | Vitamin C: 37mg | Calcium: 156mg | Iron: 8mg

Tom Kitchin’s Meat & Game by Tom Kitchin, photography by Marc Millar is published in hardback by Absolute Press.

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