Ingredients
-50g/ 1 3/4oz butter
- venison sausages
- 1 onion, peeled, thinly sliced
- 2 garlic cloves, peeled, finely chopped
- 1 tbsp chopped fresh sage
- 1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
- 1 tbsp white wine vinegar
- 1 tbsp caster white sugar
- 200g/7oz canned chopped tomatoes
- 400g/14oz canned cannellini beans, drained, rinsed
- 500 ml/18fl oz beef stock
- salt & freshly ground black pepper
- 2 tbsp chopped fresh flat leaf parsley, to serve
Preparation method
- preheat the oven to 180C/350F/Gas 4
- Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.
- Add the remaining butter, onion and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for further three minutes, steering well.
- Add the pumpkin and stir the mixture until well combined . Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.
- Add the sugar, tomatoes, canellini beans and and stock and season, to taste, with salt and freshly ground black pepper.
- Bring the mixture to the bolt, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.
- To serve, ladle the casserole into two large bowl and sprinkle with the flat-leaf parsley.