Venison sausage and chestnut casserole

1. 

   Sweat a thinly sliced onion in a casserole pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. 
   
   
   Add 100 g quartered chestnut mushrooms for 4-5 mins, until lightly browned. Pour 100 ml red wine and 100 ml water into the dish and crumble a stock cube over the top. Stir in 100 g cooked chestnuts,  1 tbsp tomato purée, a clove of garlic, some sprigs of thyme and a bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally. After 28 mins add a sliced stick of celery.
   
   
   Meanwhile, make the mustard mash. Put 125 g potatoes and 125 g chunks of celeriac in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with butter and cream until smooth. Beat in a tbsp wholegrain mustard, season to taste, and set aside.
   
   
   When the poatoes and celeriac are happily boiling heat a tbsp olive oil in a large non-stick frying pan and fry 2 venison sausages over a medium heat for 15 mins, until nicely browned.
   
   
   Mix a tbsp cornflour with a tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Keep warm.
   

   
   
   Use serving rings to put the mash 
   on the plates, then top up with the 
   chestnut casserole, sprinkle with 
   chopped parsley and finish with 
   the sausages.
   
   
   (Here the original BBC Goodfood recipe)
   
   
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