Recipe of Homemade Venison and chestnut casserole

Venison and chestnut casserole.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, venison and chestnut casserole. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Venison and chestnut casserole is one of the most popular of recent trending foods on earth. It's appreciated by millions daily. It's easy, it is quick, it tastes delicious. Venison and chestnut casserole is something which I've loved my entire life. They're fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Venison and chestnut casserole:

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

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..

So that is going to wrap this up for this exceptional food venison and chestnut casserole recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!