Venison sausage chestnut casserole
Ingredients
- 2 tbsp sunflower oil
- 16 venison sausages
- 2 medium onions, thinly sliced
- 3 celery sticks, trimmed and thinly sliced
- 200g chestnut mushrooms, halved (or quartered if large)
- 300ml red wine
- 1 beef stock cube
- 200g pack vacuum-packed cooked chestnuts
- 2 tbsp tomato purée
- 1 bay leaf
- 2 tbsp cornflour
- small pack parsley, chopped, to serve (optional)
- 1 ½kg medium potatoes (ideally Maris Piper), cut into even chunks
- 75g butter
- 150ml tub double cream
- 2 tbsp wholegrain mustard
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