This rich and tasty dish is lovely made with fresh chestnuts.
Serve the casserole with mashed potato and a selection of vegetables
Preparation: 25 minutes, cooking time 11/2–13/4 hours
- 3 tbsp Olive Oil
- 3 Shallots, chopped finely
- ½ Onion finely chopped
- 4 rashers Unsmoked Streaky Bacon, chopped
- 3 Celery Sticks, chopped
- 25 g Plain Flour
- 675g Venison, diced
- 425ml Beef Stock
- 150ml Red wine
- 240g can cooked peeled Chestnuts
- 8 Juniper Berries, crushed lightly
- 3 tablespoons Grand Marnier
- Salt and freshly Ground Black Pepper
- Preheat the oven to 160 C/Gas Mark 3.
- Heat the oil in a large flame proof and ovenproof casserole dish and fry the shallots and onion gently until cooked.
- Stir in the bacon and celery and cook for 3–4 minutes. Remove to a plate with a slotted spoon and set aside.
- Sift the flour into a shallow dish and season well. Add the venison and turn to coat in the seasoned flour. Add to the casserole dish and fry until browned on both surfaces.
- Return the onion, bacon and celery mixture to the casserole.
- Stir in the stock and wine and bring to the boil, add the chestnuts, juniper berries and Grand Marnier.
- Cover the casserole dish and cook in the oven for one and a half to one and three quarter hours or until the meat is tender.
To prepare the fresh chestnuts, make a slit in each one, place in a pan of boiling water and simmer for 10 minutes. Remove a couple at a time and carefully remove the outer and inner skin. If the inner skin remains, place the chestnuts in fresh boiling water and boil for a further 3 minutes, the skin will then rub off easily.
This recipe is from One Pot Dishes by Women's Institute published by Simon & Schuster in 2012 ISBN 978-1-47110-177-9 priced £12.99
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