Steps to Prepare Award-winning Venison and chestnut casserole

Venison and chestnut casserole.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, venison and chestnut casserole. One of my favorites food recipes. For mine, I will 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 recent trending foods on earth. It's enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Venison and chestnut casserole is something that I've loved my entire life. They're fine and they look fantastic.

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

The ingredients needed to make Venison and chestnut casserole:

1. {Make ready of butter or other cooking fat.
2. {Take of venison, diced.
3. {Get of smoked lardons or chopped bacon.
4. {Prepare of red wine (I tend to use Côte de Rhône).
5. {Make ready of port.
6. {Prepare of garlic, chopped.
7. {Take of red onions, in full slices.
8. {Take of carrots, diced.
9. {Get of celery, largish slices.
10. {Make ready of bay leaves.
11. {Make ready of thyme.
12. {Get of tomato purée.
13. {Get of chestnuts, pre-cooked.
14. {Prepare 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 is going to wrap this up for this exceptional food venison and chestnut casserole recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!