Recipe of Quick Venison and chestnut casserole

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, venison and chestnut casserole. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Venison and chestnut casserole is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Venison and chestnut casserole is something which I’ve loved my entire life.

This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.[/step-item]. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer.

To begin with this particular recipe, we must first prepare a few components. You can cook venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Venison and chestnut casserole:

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

A rich unctuous and warming Great British Game recipe. Put venison in a large bowl, then add the wine, bouquet garni, two rosemary sprigs and garlic. 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.

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 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. 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. Venison Loin and Backstrap Steak Recipes.

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