Venison and chestnut casserole
Venison and chestnut casserole

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, venison and chestnut casserole. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Venison and chestnut casserole is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Venison and chestnut casserole is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you cook that.

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

So that’s going to wrap this up for this exceptional food venison and chestnut casserole recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!