Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, venison and chestnut casserole. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Venison and chestnut casserole is one of the most favored of current trending meals on earth. It’s simple, it is quick, 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.
This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.[/step-item]. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer.
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 it.
The ingredients needed to make Venison and chestnut casserole:
- Make ready 2 tbsp butter or other cooking fat
- Prepare 1 kg venison, diced
- Get 150 g smoked lardons or chopped bacon
- Get 375 ml red wine (I tend to use Côte de Rhône)
- Prepare 125 ml port
- Make ready 5 cloves garlic, chopped
- Make ready 4 red onions, in full slices
- Take 4 carrots, diced
- Get 3 sticks celery, largish slices
- Prepare 2 bay leaves
- Make ready 2 sprigs thyme
- Get 1 tbsp tomato purée
- Make ready 200 g chestnuts, pre-cooked
- Take 1/2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!
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. A Venison And Red Wine Casserole.
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.
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. A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe. Remove the bacon and set aside.
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