Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, venison and chestnut casserole. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer.
Venison and chestnut casserole is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Venison and chestnut casserole is something that I have loved my entire life. They’re fine and they look wonderful.
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 it.
The ingredients needed to make Venison and chestnut casserole:
- Take 2 tbsp butter or other cooking fat
- Take 1 kg venison, diced
- Take 150 g smoked lardons or chopped bacon
- Make ready 375 ml red wine (I tend to use Côte de Rhône)
- Make ready 125 ml port
- Prepare 5 cloves garlic, chopped
- Make ready 4 red onions, in full slices
- Take 4 carrots, diced
- Make ready 3 sticks celery, largish slices
- Prepare 2 bay leaves
- Take 2 sprigs thyme
- Make ready 1 tbsp tomato purée
- Prepare 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!
Bring to the boil and stir well. Venison Cornbread Casserole is a savory casserole with ground venison, black beans, sweet corn and everything but the kitchen sink, topped with a layer of cornbread and then for the grand finale, cheddar cheese. A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish.
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.
A rich unctuous and warming Great British Game recipe. 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. Serve the venison over a bead of grilled chestnuts. Remove the bacon and set aside.
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