Venison and chestnut casserole. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer. This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash.
For the best flavour choose a real ale or one of the popular 'designer' beers.
Heat the oil in a large casserole.
Brown the meats well in batches and drain.
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Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Stir in the chestnuts and redcurrant jelly and simmer. This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash.
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Ingredients requirements of Venison and chestnut casserole:
- Provide 2 tbsp - butter or other cooking fat.
- Need 1 kg venison, diced.
- Require 150 g smoked lardons or chopped bacon.
- Give 375 ml red wine (I tend to use Côte de Rhône).
- Give 125 ml of port.
- Need 5 cloves - garlic, chopped.
- Provide 4 red onions, in full slices.
- Give 4 for carrots, diced.
- Give 3 sticks - celery, largish slices.
- Need 2 bay leaves.
- Require 2 sprigs for thyme.
- Give 1 tbsp - tomato purée.
- Prepare 200 g chestnuts, pre-cooked.
- Prepare 1/2 litre for fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!.
How to make Venison Casserole with Chestnuts and Cranberries. Combine the ingredients for the marinade in a non-corrosive bowl or large plastic bag and add the venison. Mix well, then cover and refrigerate. Highland Venison Casserole With ChestnutsAllrecipes UK. beer, parsnips, chestnuts, juniper berries, baby carrots Hunters Casserole with Ground VenisonCleverly Simple. venison, butter, chopped bell pepper, hungarian paprika.
Venison and chestnut casserole step by step:
- 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..
Bring to the boil and stir well. Venison Cornbread Casserole is a savory casserole with ground venison, black beans, sweet corn and everything but the kitchen sink, topped with a layer of cornbread and then for the grand finale, cheddar cheese. A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe.
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