Venison Sausage Hotpot with Worcestershire Sauce

Millbank Venison Recipes

venison sausage hotpot

How the recipe was developed:

Venison Sausage hotpot is an adaptation from a sausage recipe from Caroline Vickers

Difficulty Level:


Type of dish:



400g Venison Sausages
1 table spoon of rapeseed oil (for frying the sausages)
1 table spoon of butter
1 medium onion peeled and chopped
1/2 a leek washed and roughly chopped
2 garlic cloves, chopped
2 teaspoons of ground paprika
1 medium red pepper, roughly diced
2 tablespoons of tomoto puree
250ml red wine
1-2 sprigs of thyme, chopped
2 fresh bay leaves
1/4 tsp dried sage
750ml chicken stock
3 medium potatoes, cleaned and roughly diced
1x400g tin of chopped tomatoes
1 tablespoon of worcester sauce (Lea & Perrins)

Preparation Method:

Bake the venison sausages for 15-20 minutes at 180 C. Set aside to cool then slice into discs.
Melt butter in a large saucepan. Gently fry the onion, leek, garlic,paprika and red pepper for 10 mins or so.
Add everything else and simmer for half an hour until the potatoes are cooked.

Hints and Tips:

We added little pastry stars for fun. Serve with crusty bread and butter.
After 30th April the fallow venison season is closed so we only sell wild roe venison when it is available, therefore it may take us a couple of weeks to forfill your order during the summer months.
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