Venison and chestnut casserole
Venison and chestnut casserole

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, venison and chestnut casserole. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Venison and chestnut casserole is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Venison and chestnut casserole is something that I’ve loved my whole life. They are nice and they look wonderful.

By all means use vacuum-packed chestnuts, but just imagine how roasting your own would make the kitchen smell. (To roast chestnuts, preheat the oven to the hottest setting. Using a slotted spoon, remove the meat from the pan and set it aside. Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole.

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

There are many versions of venison casserole, a warming winter treat. This one is so simple and the ingredients can be tweaked if wished, e.g. to vary the proportion of vegetables. The wine provides flavour and liquid rather than alcohol (which. Ask yourself, when was the last time you ate a hearty winter warmer like this venison sausage casserole?

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 venison sausage casserole is based on beef stock and combines produce such as shallots, mushrooms, lentils and chestnuts. You can also choose to use red wine as the basis of this casserole instead of the stock. Delia's Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce recipe. This casserole freezes extremely well and fits the bill perfectly at Christmas when you have had enough turkey. Add the remaining oil and bacon and cook until golden.

So that is going to wrap it up for this exceptional 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 in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!