Venison and chestnut casserole
Venison and chestnut casserole

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, venison and chestnut casserole. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look 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. Bring to the boil and stir well.

Venison and chestnut casserole is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Venison and chestnut casserole is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this 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 that.

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

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 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. Remove the bacon and set aside.

Instructions 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. Heat the chestnut puree while stirring and refine with whipped cream, then season to taste. 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.

So that’s going to wrap it up with this exceptional food venison and chestnut casserole recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!