Venison and chestnut casserole
Venison and chestnut casserole

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Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer. This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash.

Alright, don’t linger, let’s plan this venison and chestnut casserole menu with 14 elements which are definitely easy to obtain, and we have to process them at the very least through 15 methods. You should expend a while on this, so the resulting food could be perfect.

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

Mix well, then cover and refrigerate. Bring to the boil and stir well. Heat the oil in a large casserole. Brown the meats well in batches and drain.

Venison and chestnut casserole start cooking:
  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.

Highland Venison Casserole With ChestnutsAllrecipes UK. beer, parsnips, chestnuts, juniper berries, baby carrots Hunters Casserole with Ground VenisonCleverly Simple. venison, butter, chopped bell pepper, hungarian paprika. Venison Cornbread Casserole is a savory casserole with ground venison, black beans, sweet corn and everything but the kitchen sink, topped with a layer of cornbread and then for the grand finale, cheddar cheese. A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe.

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