Venison and chestnut casserole

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, venison and chestnut casserole. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Venison and chestnut casserole is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Venison and chestnut casserole is something which I’ve loved my whole life. They are fine and they look wonderful.

The Original Ceramic Pan - Healthy, Affordable & Easy to Clean Cookware. Return the meat to the casserole with the wine, stock and bay leaves, then season and stir thoroughly. Stir in the chestnuts and redcurrant jelly and simmer until the jelly has melted. Season to taste, then sprinkle with parsley and serve.

To begin with this recipe, we must first prepare a few components. You can have venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Venison and chestnut casserole:
  1. Make ready 2 tbsp butter or other cooking fat
  2. Get 1 kg venison, diced
  3. Get 150 g smoked lardons or chopped bacon
  4. Prepare 375 ml red wine (I tend to use Côte de Rhône)
  5. Prepare 125 ml port
  6. Take 5 cloves garlic, chopped
  7. Make ready 4 red onions, in full slices
  8. Make ready 4 carrots, diced
  9. Prepare 3 sticks celery, largish slices
  10. Make ready 2 bay leaves
  11. Make ready 2 sprigs thyme
  12. Make ready 1 tbsp tomato purée
  13. Make ready 200 g chestnuts, pre-cooked
  14. Prepare 1⁄2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!

Stir in the chestnuts and redcurrant jelly and simmer until the jelly has melted. Season to taste, then sprinkle with parsley and serve. Heat the oil in a heavy flameproof casserole and quickly cook the venison until lightly coloured. Add the beef stock, mustard, chestnuts, carrots, and mushroom ketchup.

Steps to make Venison and chestnut casserole:
  1. Prep the ingredients
  2. Preheat oven to Gas Mark 2/150C. My fan oven needs 140C
  3. Heat the butter in a large casserole (I use our old Le Creuset pan) and fry the lardons
  4. Using a slotted spoon, set the lardons aside and fry the diced venison, not too much at a time, and set aside with slotted spoon.
  5. Add the wine and bring to boil, stirring bottom of casserole to release any sediment. Add the port and bring back to boil and keep boiling for one minute.
  6. Add the garlic, onions, celery, carrots and mushrooms. Stir well.
  7. Add the bay leaves, thyme and tomato purée. Give it another quick stir.
  8. Add the stock. You need to just cover the other ingredients so you might need slightly more or less stock.
  9. Once simmering, cover and put in pre-heated oven.
  10. After 1 1⁄4 hours, remove from oven, stir gently and add the chestnuts.
  11. Return to oven for another hour.
  12. Check for liquidity and add a little more stock or water to prevent drying out. However, if it’s too liquid-y then simply take the lid off for the last 30 minutes or so.
  13. Remove from oven, stir gently, check that the venison is nice and tender.
  14. Taste and add any desired seasoning.
  15. Serve with desired accompaniments. I always have potatoes and choose from red cabbage, Brussels sprouts, parsnips, even more carrots. Any winter vegetables go well with this dish.

Heat the oil in a heavy flameproof casserole and quickly cook the venison until lightly coloured. Add the beef stock, mustard, chestnuts, carrots, and mushroom ketchup. Toss the venison pieces in the flour and shake off the excess. In a frying pan, brown the venison a handful at a time and add to the casserole. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper.

So that’s going to wrap this up with this exceptional food venison and chestnut casserole recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!