Simple Way to Prepare Super Quick 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. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Venison and chestnut casserole is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Venison and chestnut casserole is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. 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. {Prepare of butter or other cooking fat.
2. {Take of venison, diced.
3. {Prepare of smoked lardons or chopped bacon.
4. {Make ready of red wine (I tend to use Côte de Rhône).
5. {Get of port.
6. {Take of garlic, chopped.
7. {Prepare of red onions, in full slices.
8. {Make ready of carrots, diced.
9. {Take of celery, largish slices.
10. {Get of bay leaves.
11. {Get of thyme.
12. {Take of tomato purée.
13. {Take of chestnuts, pre-cooked.
14. {Take of fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!.

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..

So that's going to wrap it up with this exceptional food venison and chestnut casserole recipe. Thank you very much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!