Venison and Chestnut Stew
Venison and Chestnut Stew



  • 1kg stewing venison, cut into chunks
  • 30g seasoned flour
  • 4 tbsp olive oil
  • 100g bacon, cut into strips
  • 2 sliced onions
  • 500ml beef stock
  • 1 tsp tomato puree
  • 100ml port
  • 3 sprigs of thyme, leaves picked
  • ½ tsp juniper berries, crushed
  • 200g cooked chestnuts
  • Parsley, to garnish
  • Preheat the oven to 150C. Toss the venison in the flour, then brown all over in 3 tbsp of hot oil in a lidded casserole. Remove to a plate, then add the rest of the oil to the casserole and fry the bacon until golden. Cook the onions for 15 mins, then stir in the rest of the flour, stock, tomato puree, port, juniper and thyme. Bring to a simmer and stir.
  • Add the meat to the casserole, season and stir well. Cover with foil and a lid, and cook in the oven for 90 mins. Uncover, stir in the nuts and simmer for a good 20 mins to thicken the sauce. Garnish with parsley, and serve with steamed vegetables and a heap of mashed potato.
2 hrs 30 mins
6 serving

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