Venison and chestnut casserole

Name: Venison and chestnut casserole
Total time: 16200 s
Yield: Serves 4-6 according to appetite.
Cuisine: British
Ingredients: 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 Côte de Rhône); 125 ml port; 5 cloves garlic, chopped; 4 red onions, in full slices; 4 carrots, diced; 3 sticks celery, largish slices; 200 g chestnut mushrooms, in chunks; 2 bay leaves; 2 sprigs thyme; 1 tbsp tomato purée; 200 g chestnuts, pre-cooked; 1/2 litre fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!

John A @JohnA

Essex

There are many versions of venison casserole, a warming winter treat. This one is so simple and the ingredients can be tweaked if wished, e.g. to vary the proportion of vegetables. The wine provides flavour and liquid rather than alcohol (which should be boiled off) so can be decreased or changed according to taste provided that adequate liquid is maintained. The lardons can be omitted for non-pork eaters but another fat source should be substituted.

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Ingredients

2 3/4 hours including 30 minutes for prepping vege

Serves 4-6 according to appetite.

2 tbspbutter or other cooking fat
1 kgvenison, diced
150 gsmoked lardons or chopped bacon
375 mlred wine (I tend to use Côte de Rhône)
125 mlport
5 clovesgarlic, chopped
4red onions, in full slices
4carrots, diced
3 stickscelery, largish slices
200 gchestnut mushrooms, in chunks
2bay leaves
2 sprigsthyme
1 tbsptomato purée
200 gchestnuts, pre-cooked
1/2 litrefresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!

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Steps

2 3/4 hours including 30 minutes for prepping vege

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. Return the lardons and venison to the casserole and gently stir.
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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John A @JohnA

on December 20, 2019 17:30

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.