Venison and chestnut casserole. 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. Stir in the chestnuts and redcurrant jelly and simmer.

For the best flavour choose a real ale or one of the popular 'designer' beers. Bring to the boil and stir well. A Venison And Red Wine Casserole. 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

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

A truly outstanding, and simple to prepare, Venison dish. A rich unctuous and warming Great British Game recipe. Put venison in a large bowl, then add the wine, bouquet garni, two rosemary sprigs and garlic. Serve the venison over a bead of grilled chestnuts.

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. This delicious layered casserole of mashed potatoes, venison, vegetables, and cottage cheese provides a hearty and warming, all-in-one meal. Brown the venison in a large skillet over medium-high heat until crumbly.