Easy way Recipe: Venison and chestnut casserole Appetizing

Venison and chestnut casserole. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.[/step-item]. Heat the oil in a large casserole.

Venison and chestnut casserole Where's the full recipe – why can I only see the ingredients? Always check the publication for a full list of ingredients. Can substitute beef for venison and vacuum-packed cooked chestnuts for roasted chestnuts. Cooking Venison and chestnut casserole is a fun thing, additionally it comes to be a lot more unique value if you cook it yourself. By utilizing the following 14 active ingredients, you can start cooking 15 steps. observe the adhering to section for you to begin cooking quickly.

Ingredients for Venison and chestnut casserole

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

Chestnuts are a nostalgic tradition all over Europe, including Italy. Popular in both sweet and savoury recipes, this dish showcases their taste alongside venison in a rich casserole. The Best Venison Casserole Recipes on Yummly Hunter's Venison Casserole, Venison Casserole, Venison Enchilada Casserole.

Venison and chestnut casserole instructions

  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..

Heat the chestnut puree while stirring and refine with whipped cream, then season to taste. Cut the venison tenderloins diagonally and stir beaten gravy into the sauce. Serve the venison with chestnut puree and scallions with sauce on warmed plates and garnish with sage flowers. Put venison in a large bowl, then add the wine, bouquet garni, two rosemary sprigs and garlic. This is bobotie, a venison casserole from South Africa.

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