Venison and chestnut casserole
Venison and chestnut casserole

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut casserole. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer. Heat the oil in a large casserole.

Venison and chestnut casserole is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Venison and chestnut casserole is something that I have loved my entire life. They are nice and they look wonderful.

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

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

Chestnuts are a nostalgic tradition all over Europe, including Italy. Popular in both sweet and savoury recipes, this dish showcases their taste alongside venison in a rich casserole. Venison is leaner than steak and beautifully tender when made into a casserole, so give this lovely recipe a go on the weekend. venison casserole-Christmas-Christmas Food-Woman and home. Venison casserole: the very words feel warm.

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.

A mountain hut, snowy night outside, logs crackling in the fireplace and a chipped bowl full of fragrant, steaming stew on your lap; a spoon to eat it with and a chunk of bread nearby. You have been skiing all day in a whiteout, the boots getting warm for. Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries. Remove the bacon and set aside. Be the first to review this recipe.

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