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Venison Sausage Casserole Recipe | Recipes From A Pantry

Venison Sausage and Borlotti Bean Casserole

This one-pot venison sausage casserole recipe with borlotti bean and fennel seed is a simple and tasty way to keep out the winter chill.
Cook Time 40 minutes


  • 1 tbsp olive oil
  • 6 venison sausages I used some from the Wild Meat Company
  • 1 tsp fennel seeds
  • 2 red onions sliced into thin half moons
  • 1 red pepper deseed and finely cut
  • 2 clove garlic minced
  • 400 g (14oz) chopped tomatoes
  • 350 ml (1.5 cups) chicken stock
  • 1 tbsp balsamic vinegar
  • 1 tsp dried mixed herbs
  • 1/4 tsp sugar
  • 400 g (14oz) borlotti beans rinsed and drained
  • Salt
  • Black pepper


  • Heat oil in the casserole pot, brown the sausages on all sides and then remove them and set aside.
  • Add the fennel seeds and fry for 30 secs before adding in the onions, peppers and garlic and sautéing for about 8 mins or until softened.
  • Return the sausages to the pan, followed by the tomatoes, stock, balsamic vinegar, herbs and sugar, bring to the boil then simmer uncovered for 25 mins.
  • Add in the beans and simmer for another 5 mins before adjusting the seasoning and removing from the heat.


This recipe is easily doubled or tripled to feed a crowd. You can use other sausages if you don't have venison sausages and other beans of your choice instead of borlotti beans.