Venison Sausage and Chestnut Hotpot

Name: Venison Sausage and Chestnut Hotpot
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 Portionen
Ingredients: 2 tbsp sunflower oil; 16 piece venison sausages; 2 piece medium onions; 3 piece celery sticks; 200 g chestnut mushrooms; 300 ml red wine; 1 cube beef stock cube; 200 g pack vacuum-packed cooked chestnuts; 2 tbsp tomato purée; 1 piece bay leaf; 2 tbsp cornflour; 1 small pack parsley; 1.5 kg medium potatoes; 75 g butter; 150 ml double cream; 2 tbsp wholegrain mustard

Casserole

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Venison Sausage and Chestnut Hotpot is ready in 1 h 15 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This venison sausage and chestnut hotpot is a hearty and flavorful dish, perfect for a cold winter evening. The combination of savory venison sausages, earthy chestnuts, and a rich red wine sauce creates a truly comforting meal. I love making this casserole for Christmas or New Year's Eve, as it's always a crowd-pleaser. The mustard mash adds a lovely tangy contrast to the richness of the casserole. It's also great for meal prepping, as it freezes well and reheats beautifully. A truly festive and satisfying dish!

Ingredients (16 ingredients)

2 tbsp sunflower oil
16 piece venison sausages
2 piece medium onions
3 piece celery sticks
200 g chestnut mushrooms
300 ml red wine
1 cube beef stock cube
200 g pack vacuum-packed cooked chestnuts
2 tbsp tomato purée
1 piece bay leaf
2 tbsp cornflour
1 small pack parsley
1.5 kg medium potatoes
75 g butter
150 ml double cream
2 tbsp wholegrain mustard

Preparation (6 steps)

Brown the sausages

Heat 1 tbsp of sunflower oil in a large non-stick frying pan and fry the 16 venison sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.

Sauté onions and celery

Tip the 2 medium onions and 3 celery sticks into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.

Cook mushrooms and create casserole base

Put the remaining sunflower oil in the pan, cook the 200g chestnut mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the 300ml red wine and 300ml water into the dish and crumble the 1 beef stock cube over the top. Stir in the 200g pack vacuum-packed cooked chestnuts, 2 tbsp tomato purée and 1 bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.

Prepare potatoes for mash

Put the 1 ½kg medium potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the 75g butter and 150ml double cream until smooth. Beat in the 2 tbsp wholegrain mustard, season to taste, and set aside.

Thicken the casserole sauce

Mix the 2 tbsp cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.

Finishing touches

Freeze the cooked, cooled casserole and the mash in large freezer bags for up to 1 month. Thaw overnight in the fridge. Then reheat the casserole in a flameproof casserole dish over a medium heat until piping hot throughout. Reheat the mash in a non-stick saucepan over a medium heat, stirring constantly, until smooth and piping hot.