How to Make Appetizing Venison and chestnut casserole

Without fail cooking ultimate Venison and chestnut casserole easy, tasty, practical.

Good Evening every body, at this time you get present recipe Venison and chestnut casserole with 14 ingredients and 15 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 15 stages of easy cooking Venison and chestnut casserole.

Ingredients all Venison and chestnut casserole

1. Prepare 2 tbsp : butter or other cooking fat.

2. Prepare 1 kg : venison, diced.

3. Needed 150 g : smoked lardons or chopped bacon.

4. Prepare 375 ml : red wine (I tend to use Côte de Rhône).

5. Needed 125 ml : port.

6. Prepare 5 cloves : garlic, chopped.

7. Needed 4 : red onions, in full slices.

8. Prepare 4 : carrots, diced.

9. Prepare 3 sticks : celery, largish slices.

10. Prepare 2 : bay leaves.

11. Prepare 2 sprigs : thyme.

12. Prepare 1 tbsp : tomato purée.

13. Prepare 200 g : chestnuts, pre-cooked.

14. Needed 1/2 litre : fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!.

If all ingredients Venison and chestnut casserole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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