Venison and chestnut casserole. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.[/step-item]. This warming sausage stew is a perfect make-ahead main, with a rich red wine sauce, chestnuts and a creamy mustard mash. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour.

Serve the venison over a bead of grilled chestnuts. A Venison And Red Wine Casserole. A truly outstanding, and simple to prepare, Venison dish. You can cook Venison and chestnut casserole using 14 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Venison and chestnut casserole

Prepare 2 tbsp of butter or other cooking fat.
You need 1 kg of venison, diced.
It's 150 g of smoked lardons or chopped bacon.
You need 375 ml of red wine (I tend to use Côte de Rhône).
It's 125 ml of port.
It's 5 cloves of garlic, chopped.
Prepare 4 of red onions, in full slices.
Prepare 4 of carrots, diced.
It's 3 sticks of celery, largish slices.
Prepare 2 of bay leaves.
It's 2 sprigs of thyme.
You need 1 tbsp of tomato purée.
Prepare 200 g of chestnuts, pre-cooked.
Prepare 1/2 litre of fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!.

A rich unctuous and warming Great British Game recipe. 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.

Venison and chestnut casserole instructions

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..

Venison Loin and Backstrap Steak Recipes. Steak is an umbrella term for any tender cut of venison that can be cooked to perfection. It should come as no surprise that the tenderloin is aptly named and while it is without a doubt delicious, there's usually not enough of it to feed a hungry family of four. Remove the bacon and set aside. 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.