date: 2020-12-09T16:03:58.783Z image: https://img-global.cpcdn.com/recipes/bab276927cf1bc0e/751x532cq70/venison-and-chestnut-casserole-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/bab276927cf1bc0e/751x532cq70/venison-and-chestnut-casserole-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/bab276927cf1bc0e/751x532cq70/venison-and-chestnut-casserole-recipe-main-photo.jpg author: Antonio Parker ratingvalue: 4.9 reviewcount: 28097 recipeingredient: - "2 tbsp butter or other cooking fat" - "1 kg venison diced" - "150 g smoked lardons or chopped bacon" - "375 ml red wine I tend to use Cte de Rhne" - "125 ml port" - "5 cloves garlic chopped" - "4 red onions in full slices" - "4 carrots diced" - "3 sticks celery largish slices" - "2 bay leaves" - "2 sprigs thyme" - "1 tbsp tomato pure" - "200 g chestnuts precooked" - "1/2 litre fresh stock venison stock ideal but can be whatever you have in fridge foraging begins at home" recipeinstructions: - "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." categories: - Recipe tags: - venison - and - chestnut katakunci: venison and chestnut nutrition: 179 calories recipecuisine: American preptime: "PT30M" cooktime: "PT47M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, venison and chestnut casserole. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.[/step-item]. 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 favored of current trending meals on earth. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Venison and chestnut casserole is something which I have loved my entire life. To begin with this recipe, we have to 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. Make ready 2 tbsp butter or other cooking fat 1. Prepare 1 kg venison, diced 1. Take 150 g smoked lardons or chopped bacon 1. Take 375 ml red wine (I tend to use Côte de Rhône) 1. Take 125 ml port 1. Take 5 cloves garlic, chopped 1. Prepare 4 red onions, in full slices 1. Get 4 carrots, diced 1. Take 3 sticks celery, largish slices 1. Make ready 2 bay leaves 1. Get 2 sprigs thyme 1. Prepare 1 tbsp tomato purée 1. Prepare 200 g chestnuts, pre-cooked 1. 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. How to make Venison Casserole with Chestnuts and Cranberries. Combine the ingredients for the marinade in a non-corrosive bowl or large plastic bag and add the venison. Mix well, then cover and refrigerate. ##### Steps to make Venison and chestnut casserole: 1. Prep the ingredients 1. Preheat oven to Gas Mark 2/150C. My fan oven needs 140C 1. Heat the butter in a large casserole (I use our old Le Creuset pan) and fry the lardons 1. 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. 1. 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. 1. Add the garlic, onions, celery, carrots and mushrooms. Stir well. 1. Add the bay leaves, thyme and tomato purée. Give it another quick stir. 1. Add the stock. You need to just cover the other ingredients so you might need slightly more or less stock. 1. Once simmering, cover and put in pre-heated oven. 1. After 1 1/4 hours, remove from oven, stir gently and add the chestnuts. 1. Return to oven for another hour. 1. 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. 1. Remove from oven, stir gently, check that the venison is nice and tender. 1. Taste and add any desired seasoning. 1. 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. Combine the ingredients for the marinade in a non-corrosive bowl or large plastic bag and add the venison. Mix well, then cover and refrigerate. Venison Loin and Backstrap Steak Recipes. Steak is an umbrella term for any tender cut of venison that can be cooked to perfection. It should come as no surprise that the tenderloin is aptly named and while it is without a doubt delicious, there's usually not enough of it to feed a hungry family of four. So that is going to wrap it up with this exceptional food venison and chestnut casserole recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!