Venison Casserole

• 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

1. Preheat the oven to 160 C/Gas Mark 3.
2. Heat the oil in a large flame proof and ovenproof casserole dish and fry the shallots and onion gently until cooked.
3. Stir in the bacon and celery and cook for 3–4 minutes. Remove to a plate with a slotted spoon and set aside.
4. 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.
5. Return the onion, bacon and celery mixture to the casserole.
6. Stir in the stock and wine and bring to the boil, add the chestnuts, juniper berries and Grand Marnier.
7. 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.

Tip

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.