Simple Way to Make Award-winning Venison and chestnut casserole

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, venison and chestnut casserole. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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

To begin with this recipe, we have to 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. Get 2 tbsp butter or other cooking fat
2. Make ready 1 kg venison, diced
3. Make ready 150 g smoked lardons or chopped bacon
4. Make ready 375 ml red wine (I tend to use Côte de Rhône)
5. Get 125 ml port
6. Take 5 cloves garlic, chopped
7. Get 4 red onions, in full slices
8. Make ready 4 carrots, diced
9. Make ready 3 sticks celery, largish slices
10. Get 2 bay leaves
11. Take 2 sprigs thyme
12. Get 1 tbsp tomato purée
13. Get 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!

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 for this exceptional food venison and chestnut casserole recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!