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Fast Guide to Producing 5-Star Venison and chestnut casserole

Wishing to eat Venison and chestnut casserole a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful procedures on preparing a Venison and chestnut casserole like a famous chef made.

Venison and chestnut casserole

We hope you got insight from reading it, now let's go back to venison and chestnut casserole recipe. To cook venison and chestnut casserole you only need 14 ingredients and 15 steps. Here is how you cook it.

To cook an unforgettable Venison and chestnut casserole, below are the ingridients needed:

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

After readying the ingridients, next you are ready to cook your tasty Venison and chestnut casserole by following the procedures below:

  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..

Then add the garlic, stir and cook for a further minute before removing the whole lot to a plate, using a draining spoon. Add the venison and fry quickly to seal. Add the bouquet garni, return the bacon and onions, then pour in the stock and wine and bring to the boil. When all the meat is browned, add the red wine, water, stock cubes, redcurrant jelly and salt and pepper. Tip in the garlic and fry for a further min, then set aside.

Recipe : Venison and chestnut casserole

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