Hunter's Casserole

Name: Hunter's Casserole
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 Venison Sausages; 260g Black Pudding - cut into thick slices; 500ml Guinness; 10g Butter; 10 Carrots (peeled); 4 Sticks of Celery; 4 Garlic Cloves; 6 pickled onions; 10 sprigs of fresh thyme; 2 sprigs fresh of rosemary; 1 beef stock cube

Dr. Eva

Servings

4

Prep Time

15 minutes

Cook Time

90 minutes

Calories

321

Cuisine

Ingredients

4 Venison Sausages
260g Black Pudding - cut into thick slices
500ml Guinness
10g Butter
10 Carrots (peeled)
4 Sticks of Celery
4 Garlic Cloves
6 pickled onions
10 sprigs of fresh thyme
2 sprigs fresh of rosemary
1 beef stock cube

Directions

Preheat the oven to 180C
Dissolve the beef stock cube in 500ml of boiling water. Set aside.
Heat the butter in a large non-stick pan. Add the sausages and brown them in the butter. Add the black pudding and fry on both sides.
Place all the vegetables, garlic and herbs in a large, deep casserole. Pour in the Guinness and stock. Slice the sausages, then add to the casserole along with the black pudding.
Cover with the lid, then place in the oven and cook for 60 minutes. Reduce the heat to 160C and cook for further 30 minutes.