Venison and chestnut casserole
Venison and chestnut casserole

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, venison and chestnut casserole. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Venison and chestnut casserole is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Venison and chestnut casserole is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready butter or other cooking fat
  2. Get venison, diced
  3. Make ready smoked lardons or chopped bacon
  4. Take red wine (I tend to use Côte de Rhône)
  5. Take port
  6. Prepare garlic, chopped
  7. Make ready red onions, in full slices
  8. Get carrots, diced
  9. Prepare celery, largish slices
  10. Prepare bay leaves
  11. Prepare thyme
  12. Get tomato purée
  13. Take chestnuts, pre-cooked
  14. Take fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!
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.

So that is going to wrap it up with this exceptional food venison and chestnut casserole recipe. Thanks so much for reading. I am confident you can make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!