Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, venison and chestnut casserole. One of my favorites food recipes. For mine, I am going to make it a bit tasty. 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 popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Venison and chestnut casserole is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Venison and chestnut casserole:
- Take 2 tbsp butter or other cooking fat
- Make ready 1 kg venison, diced
- Get 150 g smoked lardons or chopped bacon
- Get 375 ml red wine (I tend to use Côte de Rhône)
- Prepare 125 ml port
- Prepare 5 cloves garlic, chopped
- Get 4 red onions, in full slices
- Get 4 carrots, diced
- Make ready 3 sticks celery, largish slices
- Take 2 bay leaves
- Make ready 2 sprigs thyme
- Get 1 tbsp tomato purée
- Get 200 g chestnuts, pre-cooked
- Get 1/2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries. 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.
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.
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. 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. This delicious layered casserole of mashed potatoes, venison, vegetables, and cottage cheese provides a hearty and warming, all-in-one meal. Brown the venison in a large skillet over medium-high heat until crumbly.
So that is going to wrap it up for this special food venison and chestnut casserole recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
