Venison sausage and lentil casserole

Our venison sausages have a high meat content so are full of flavour but low in fat and go very well with lentils.  This delicious Gizzi Erskine recipe is a casserole with a hearty feel that has been taken from the Sunday Times Magazine.
Serves 4
  1. Heat the oil in a large casserole dish and then throw in the sausages and brown all over. Remove from the pan and then add the bacon and fry for a minute or two.
  2. Add the shallots and garlic and fry for a further 5 minutes until the bacon is golden and getting crisp.
  3. Add the chilli flakes, herbs and juniper berries and cook for a minute then add the tomato purée and cook for a further minute.
  4. Pour in the lentils and stir, then cover with the port and stock and bring to the boil. Turn down to a simmer and then add the sausages and cover and simmer for 30 minutes until the lentils have soaked up most of the stock and left a rich sauce.
  5. Stir in the redcurrant jelly and serve with sprinkled parsley.
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Serving tips

Great served with fresh crusty bread for getting up all the sauce.

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