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. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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. Bring to the boil and stir well.

Venison and chestnut casserole is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Venison and chestnut casserole is something which I have loved my whole life. They are fine 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 that.

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

Be the first to review this recipe. Melt the rest of the butter in the milk and warm the chopped chestnut pieces in it before stirring them into the mash. 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. Remove the bacon and set aside.

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.

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. Heat the chestnut puree while stirring and refine with whipped cream, then season to taste. Cut the venison tenderloins diagonally and stir beaten gravy into the sauce. Serve the venison with chestnut puree and scallions with sauce on warmed plates and garnish with sage flowers.

So that is going to wrap this up for this exceptional food venison and chestnut casserole recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!