Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut casserole. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Venison and chestnut casserole is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Venison and chestnut casserole is something which I’ve loved my whole life. They’re nice and they look wonderful.
By all means use vacuum-packed chestnuts, but just imagine how roasting your own would make the kitchen smell. (To roast chestnuts, preheat the oven to the hottest setting. Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices.
To get started with this recipe, we must 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:
- Get butter or other cooking fat
- Prepare venison, diced
- Prepare smoked lardons or chopped bacon
- Get red wine (I tend to use Côte de Rhône)
- Get port
- Make ready garlic, chopped
- Make ready red onions, in full slices
- Prepare carrots, diced
- Prepare celery, largish slices
- Take bay leaves
- Take thyme
- Get tomato purée
- Make ready chestnuts, pre-cooked
- Prepare fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!
Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices. Delia's Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce recipe. This casserole freezes extremely well and fits the bill perfectly at Christmas when you have had enough turkey.
Instructions 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.
Add the remaining oil and bacon and cook until golden. Stir in the remaining flour, stock, purée, port, thyme and juniper. Bring to the boil and stir. Add the venison, season and stir well. When the meat is cooked, stir in the chestnuts, then taste and adjust the seasoning.
So that’s going to wrap it up with this exceptional food venison and chestnut casserole recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
