Step-by-Step Guide to Make Homemade Venison and chestnut casserole

Venison and chestnut casserole.

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, venison and chestnut casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Venison and chestnut casserole is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Venison and chestnut casserole is something that I've loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Venison and chestnut casserole:

1. {Make ready 2 tbsp of butter or other cooking fat.
2. {Make ready 1 kg of venison, diced.
3. {Get 150 g of smoked lardons or chopped bacon.
4. {Prepare 375 ml of red wine (I tend to use Côte de Rhône).
5. {Prepare 125 ml of port.
6. {Prepare 5 cloves of garlic, chopped.
7. {Prepare 4 of red onions, in full slices.
8. {Make ready 4 of carrots, diced.
9. {Prepare 3 sticks of celery, largish slices.
10. {Make ready 2 of bay leaves.
11. {Take 2 sprigs of thyme.
12. {Take 1 tbsp of tomato purée.
13. {Prepare 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..

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