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Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, venison and chestnut casserole. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Venison and chestnut casserole is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Venison and chestnut casserole is something that I’ve loved my whole life. They are nice and they look fantastic.

Heat the fat in a heavy-based pan and fry the bacon until golden. Remove and set aside, keeping the fat in the pan. Fry the venison or beef in the same pan, in batches, until brown (don't overcrowd the pan or the meat will boil in its juices). Heat half of the olive oil in a large Dutch oven.

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

The ingredients needed to make Venison and chestnut casserole:

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

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. Transfer the sausages to a large flameproof casserole dish. Serve hot, in the casserole. variations.

Steps 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.

Transfer the sausages to a large flameproof casserole dish. Serve hot, in the casserole. variations. If preferred, or if venison is unavailable, use lean stewing steak or wild boar. Toss the venison pieces in the flour and shake off the excess. Heat the fat in a flameproof casserole dish and brown the venison cubes.

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