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Ingredients
2 tbsp olive oil
½ potato, peeled and cubed
½ loaf brown bread, hollowed out, to serve
2 venison sausages, sliced
1 shallot, peeled and diced
55g/2oz broccoli florets
4 tbsp red wine
2 tbsp tomato purée
splash beef or vegetable stock
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Drizzle the bread with a little oil and bake in the oven for 5-6 minutes, to warm through.
3. Meanwhile, to make the casserole, heat the remaining oil in a large pan and fry the potato for two minutes, to soften. Add the sausages and fry until browned all over.
4. Stir in the shallot, broccoli, red wine and tomato purée and stir together.
5. Pour in the beef or vegetable stock, and simmer for 8-10 minutes, until the vegetables are tender and the sausages cooked through.
6. Spoon the casserole mix into the brown loaf to serve.
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