Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, venison and chestnut casserole. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer. Bring to the boil and stir well.
Venison and chestnut casserole is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Venison and chestnut casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular 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 that.
The ingredients needed to make Venison and chestnut casserole:
- Make ready 2 tbsp butter or other cooking fat
- Prepare 1 kg venison, diced
- Make ready 150 g smoked lardons or chopped bacon
- Get 375 ml red wine (I tend to use Côte de Rhône)
- Get 125 ml port
- Prepare 5 cloves garlic, chopped
- Prepare 4 red onions, in full slices
- Get 4 carrots, diced
- Prepare 3 sticks celery, largish slices
- Make ready 2 bay leaves
- Make ready 2 sprigs thyme
- Make ready 1 tbsp tomato purée
- Prepare 200 g chestnuts, pre-cooked
- Take 1/2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!
A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe. Put venison in a large bowl, then add the wine, bouquet garni, two rosemary sprigs and garlic. Stuck for ideas for a Valentine themed dinner?
Steps to make Venison and chestnut casserole:
- Prep the ingredients
- Preheat oven to Gas Mark 2/150C. My fan oven needs 140C
- Heat the butter in a large casserole (I use our old Le Creuset pan) and fry the lardons
- 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.
- 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.
- Add the garlic, onions, celery, carrots and mushrooms. Stir well.
- Add the bay leaves, thyme and tomato purée. Give it another quick stir.
- Add the stock. You need to just cover the other ingredients so you might need slightly more or less stock.
- Once simmering, cover and put in pre-heated oven.
- After 1 1/4 hours, remove from oven, stir gently and add the chestnuts.
- Return to oven for another hour.
- 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.
- Remove from oven, stir gently, check that the venison is nice and tender.
- Taste and add any desired seasoning.
- 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.
Put venison in a large bowl, then add the wine, bouquet garni, two rosemary sprigs and garlic. Stuck for ideas for a Valentine themed dinner? Put the diced venison and flour in a bowl and toss well, once coated shake of any excess flour, then place the oven proof dish back on the heat and brown the venison in the pan. This delicious layered casserole of mashed potatoes, venison, vegetables, and cottage cheese provides a hearty and warming, all-in-one meal. Brown the venison in a large skillet over medium-high heat until crumbly.
So that’s going to wrap this up for this exceptional food venison and chestnut casserole recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!