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home > recipes > casseroles > venison and chestnut casserole
Venison and chestnut casserole Oven temperature: 350F 8 oz fresh chestnuts, peeled and left whole 1 tbsp plain flour 1/2 tsp chilli powder or cayenne 2 lb lean venison in 1.5 inch cubes 1-2 tbsp oil 2 onions, chopped 6 oz smoked bacon, diced 1 bouquet garni [celery leaves, sprigs of parsley and thyme tied in a bay leaf] 1/2 pint game or beef stock 1/2 pint red wine 4 oz cranberries Toss the venison cubes in flour seasoned with the chili powder. Heat 1 tbsp oil in an oven-proof pan [a Dutch oven? I'd call it a casserole] and seal the meat quickly on all sides, in batches. Set the meat aside. In the same pan, cook the onions and the bacon until the onions are translucent and beginning to soften. Add further oil only if needed. Then, deglaze the pan with the wine, scraping up any bits in the bottom, into the sauce. Return the meat to the pan and add the stock, the bouquet and the chestnuts. Bring back to boiling point, then cover and cook in the oven for 1.5 hours or simmer gently on top of the stove. Add the cranberries and season with pepper, and salt if necessary; salt is not added until this stage because of the saltiness of the bacon and pepper may not be needed because of the chilli/cayenne already present. Return the casserole to the oven for 15-20 minutes to heat through the cranberries. -- Mandy Alford Dorset, England

Venison and Chestnut Casserole


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keyword: venison
keyword: chestnut
keyword: casserole
ethnicity: french
recipes for casseroles
recipes by mandy
Email Address:
(posted October 2, 1995)

Venison and chestnut casserole

Oven
temperature: 350F

8 oz fresh chestnuts, peeled and left whole
1 tbsp plain
flour
1/2 tsp chilli powder or
cayenne
2 lb
lean venison in 1.5 inch cubes
1-2 tbsp oil
2 onions, chopped
6 oz smoked
bacon, diced
1
bouquet garni
[
celery leaves, sprigs of parsley and thyme tied in a bay leaf]
1/2 pint game or
beef stock
1/2 pint
red
wine
4 oz cranberries

Toss the
venison cubes in flour seasoned with the chili powder.

Heat 1 tbsp oil in an oven-
proof pan [a Dutch oven? I'd call it a casserole] and seal the meat quickly on all sides, in batches. Set the meat aside.

In the same
pan, cook the onions and the bacon until the onions are translucent and beginning to soften. Add further oil only if needed.

Then,
deglaze the pan with the
wine, scraping up any bits in the bottom, into the sauce. Return the meat to the pan and add the stock, the bouquet and the chestnuts. Bring back to boiling point, then cover and cook in the oven for 1.5 hours or simmer gently on top of the stove.

Add the cranberries and season with pepper, and
salt if necessary; salt is not added until this stage because of the saltiness of the bacon and pepper may not be needed because of the chilli/cayenne already present.

Return the
casserole to the oven for 15-20 minutes to heat through the cranberries.

--
Mandy Alford
Dorset,
England


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