Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, venison and chestnut casserole. One of my favorites. For mine, I will make it a little 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. Heat the oil in a large casserole.
Venison and chestnut casserole is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Venison and chestnut casserole is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Get 2 tbsp butter or other cooking fat
- Make ready 1 kg venison, diced
- Make ready 150 g smoked lardons or chopped bacon
- Take 375 ml red wine (I tend to use Côte de Rhône)
- Prepare 125 ml port
- Prepare 5 cloves garlic, chopped
- Make ready 4 red onions, in full slices
- Get 4 carrots, diced
- Take 3 sticks celery, largish slices
- Prepare 2 bay leaves
- Get 2 sprigs thyme
- Make ready 1 tbsp tomato purée
- Take 200 g chestnuts, pre-cooked
- Take 1/2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!
Serve the venison over a bead of grilled chestnuts. 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. Chestnuts are a nostalgic tradition all over Europe, including Italy. Popular in both sweet and savoury recipes, this dish showcases their taste alongside venison in a rich casserole.
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.
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. 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.
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