Venison and Chestnut Stew
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Venison and Chestnut Stew

Venison and Chestnut Stew

Ingredients

Method

  • 2 tbsp butter
  • 100g smoked streaky bacon, sliced into strips
  • 800g diced venison
  • 125ml red wine
  • 2 chopped garlic cloves
  • 3 sliced red onions
  • 2 chopped carrots
  • 1 sliced celery stalk
  • 1 tbsp tomato puree
  • 1 sprig of thyme
  • 1 bay leaf
  • 300g cooked chestnuts
  • Preheat the oven to 150C. Heat the butter in a heavy pan and fry the bacon until golden, then remove and set aside. Fry the venison in the leftover bacon fat until browned all over, then remove and place in a lidded casserole along with the bacon and any pan scrapings. Add the wine, garlic, carrots, onions and celery, and bring to the boil. Add the herbs, puree and enough water to cover the meat, then cover and simmer for 2 hours in the oven.
  • After 1 hour of cooking, add the chestnuts and continue to simmer in the oven until the meat is very tender. If it looks a bit dry, add a few splashes of water to the pan. Season well, and serve with mashed potato.
2 hrs 30 mins
4 serving

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