Venison sausage, cavolo nero and bean casserole

This time each year I usually come across a vegetable that then becomes a borderline food obsession and this year it’s cavolo nero’s turn. Cavolo nero, also known as black cabbage or Italian kale, is perfect for pepping up soups, stews and pastas. I have kept this recipe as simple as possible so each constituent ingredient can be tasted and savoured. I used venison sausages for this recipe as the rich flavour goes well with the irony flavour of the cavolo nero and the creamy cannellini beans. A lot of casseroles and stews use red wine in the base but I have gone for a dark ale to create depth in place of wine so give it a try!

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Ingredients- serves 3
Vegetable oil
6 good quality venison sausages
1 large red onion- chopped
2 garlic cloves- finely sliced or crushed
1 tbsp tomato puree
250ml dark ale or porter
400g tinned cannellini beans
400ml hot beef stock
400ml passata
Handful of fresh thyme
1 head of cavolo nero- washed and chopped

1. Start by preheating the oven to 180c/ 160 fan. Take a large casserole pan and add a glug of oil; heat to medium and brown off the sausages. Turn them as you go to ensure they are uniformly golden; remove from the pan when they are ready, cut into thirds or quarters and set aside.

2. Using the same pan, fry the onion and garlic together for a few minutes until they soften but don’t colour. I add salt at this point to help draw the moisture from the onions. If you have found that the sausages have given quite a bit of fat then do drain some of this away before adding the onions. Next up goes the tomato puree which should be stirred through the onion and garlic to give a coating; cook for a minute or two before adding the ale. Reduce the volume of the ale by half.

3. Add the beans to the pan and combine well with the onion, garlic and ale mix before adding the stock and passata. Drop in the thyme and add the sausage and cavolo nero; bring to a gentle boil before popping in the oven for 60-75 minutes. Don’t be alarmed if the cavolo nero looks like a lot- it will cook down as the casserole is in the oven. Serve with a creamy mound of mashed potato or hunks of bread and enjoy.

Venison sausage, cavolo nero and bean casserole- a satisfying dinner for those dark, chilly nights!

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Venison sausage and lentil stew

Who doesn’t love a hearty sausage stew? This marries the delicate but rich game flavour of venison with earthy lentils which make for a simple dinner. If you’re not sure about game then this is a great way to start eating it.  I use white wine to lighten the stew however red wine would also work if you prefer a richer finish.

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Ingredients: Serves 4
1 tbsp vegetable oil
8 venison sausages
1 small onion or shallot- finely chopped
1 garlic clove- crushed
1 tbsp tomato puree
1 carrot- finely chopped
2 celery sticks- finely chopped
100g cubed pancetta (optional)
120ml white wine
400g tinned chopped tomatoes
600ml vegetable stock
200g green or puy lentils
Sprig of thyme
Handful chopped flat leaf parsley
Salt and pepper to season

1. Take a heavy bottomed casserole pot and heat the oil over a medium/ high heat and cook the sausages until golden all over. Remove from the pan and set aside.

2. Use some of the fat from the sausages to cook the onion and garlic until softened. Next up goes the tomato puree which needs to be cooked out for a couple of minutes. Pop in the carrot, celery and pancetta and cook for a further couple of minutes until the vegetables are softened and the pancetta starts to crisp up.

3. Add in the white wine and reduce by half before adding the stock, tomatoes, thyme and seasoning. The lentils then need to be added along with the venison sausages and bring to a simmer. Cook until most of the liquid has been absorbed by the lentils and until tender; if needed you can to up with a little extra stock as you go. Finish with the parsley and check the seasoning before serving with crusty bread.

Venison sausage and green lentil stew- a perfect introduction to game!