Venison and chestnut casserole
Venison and chestnut casserole

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, venison and chestnut casserole. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Venison and chestnut casserole is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Venison and chestnut casserole is something that I’ve loved my entire life.

Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer. Heat the oil in a large casserole.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 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. Prepare 5 cloves garlic, chopped
  7. Get 4 red onions, in full slices
  8. Prepare 4 carrots, diced
  9. Make ready 3 sticks celery, largish slices
  10. Make ready 2 bay leaves
  11. Make ready 2 sprigs thyme
  12. Get 1 tbsp tomato purée
  13. Make ready 200 g chestnuts, pre-cooked
  14. Make ready 1/2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!

Popular in both sweet and savoury recipes, this dish showcases their taste alongside venison in a rich casserole. Bring to the boil and stir well. Venison (deer meat) makes a rich casserole, and is one of those dishes that tastes even better made in advance and reheated. Sprinkle with a little extra thyme and serve with jacket potatoes.

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.

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. Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries. 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.

So that is going to wrap it up with this special food venison and chestnut casserole recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!