Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, venison and chestnut casserole. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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. Venison and Chestnut Casserole Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices.
Venison and chestnut casserole is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Venison and chestnut casserole is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have 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:
- Get 2 tbsp butter or other cooking fat
- Make ready 1 kg venison, diced
- Take 150 g smoked lardons or chopped bacon
- Prepare 375 ml red wine (I tend to use Côte de Rhône)
- Prepare 125 ml port
- Take 5 cloves garlic, chopped
- Prepare 4 red onions, in full slices
- Get 4 carrots, diced
- Prepare 3 sticks celery, largish slices
- Prepare 2 bay leaves
- Prepare 2 sprigs thyme
- Make ready 1 tbsp tomato purée
- Get 200 g chestnuts, pre-cooked
- 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. Delia's Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce recipe.
Steps 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.
This casserole freezes extremely well and fits the bill perfectly at Christmas when you have had enough turkey. Because it's braised slowly, there are lots of lovely flavours and because the sauce, made with rich Madeira, is dark and glossy, this cries out for a pile of creamy, Add a splash more oil if needed. Tip the vegetables into the casserole dish. Stir in the chestnuts, tomato purée and bay leaf. Add the remaining oil and bacon and cook until golden.
So that’s going to wrap it up for this exceptional food venison and chestnut casserole recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
