Watch us on YouTube


Subscribe and WIN!

Our regular newsletter offers interesting hints, tips, feature articles, new recipes, competitions, specials, member bonuses and so much more!

e-newsletter system provided by

Previous Newsletters


"....a single bloke with a big appetite for good food...."


I was first introduced to the Shuttle Chef by my m...

read more


Venison Sausage Casserole

This is sausage and mash with a difference. It is real comfort food and so easy to make. I like to serve it with mashed potatoes and greens. The potatoes I mash with butter and olive oil.
 I have used beef stock in the recipe but you could use red wine instead.
The venison sausage could be substituted for something like wild boar.
• 2 tbsp olive oil
• 500 g venison sausages
• 1 large onion, sliced
• 2 garlic cloves, chopped
• 200 g smoked bacon, chopped
• 1 tbsp plain flour
• 375 ml beef stock
• 1 tsp fresh thyme
• 2 bay leaves
• 1 tsp lightly bruised juniper berries
• 1 tbsp balsamic vinegar
• Salt and black pepper
• 2 tbsp of rowan, crab apple or redcurrant jelly
1. In the inner pot brown the sausages in olive oil.
2. Remove sausages and add onion, garlic and bacon to pan and cook for 5 minutes
3. Return sausages to the inner pot
4. Stir in the flour until the juices are absorbed.
5. Add the beef stock, thyme, bay leaf, juniper berries and balsamic vinegar.
6. Bring contents to the boil.
7. Put on the lid and turn down to a simmer. Simmer for 5 minutes.
8. Turn off the heat and place the inner pot into the insulated outer container.
9. Shut the lid and thermal cook without heat for a minimum of 1½ hours.
10. Check seasoning (you may not need salt if the bacon is salty)
11. Stir in the  fruit jelly and once this has melted serve with mashed potato.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.