Recipe of Speedy Venison and chestnut casserole

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

Venison is a staple on our menus at Daylesford at this time of year and of course we love to celebrate its superb flavour in deliciously warming casseroles. When ready to serve, top the venison with a little chopped parsley and enjoy with the celeriac purée and some lightly wilted greens. Stuck for ideas for a Valentine themed dinner? Put the diced venison and flour in a bowl and toss well, once coated shake of any excess flour, then place the oven proof dish back on the heat and brown the venison in the pan.

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.

Stuck for ideas for a Valentine themed dinner? Put the diced venison and flour in a bowl and toss well, once coated shake of any excess flour, then place the oven proof dish back on the heat and brown the venison in the pan. A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe.

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