Mitzie Wilson's Venison Casserole with Chestnuts and Ginger
Over a year ago
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Ingredients
- 2tbsp olive oil
- 6 shallots, peeled
- 4 rashers back bacon, chopped
- 900g venison, cubed
- 1 heaped tbsp flour
- 300ml pint red wine
- 200ml beef stock
- 1tsp grated fresh ginger
- 1 cinnamon stick
- 2 sprigs thyme
- salt and freshly ground black pepper
- 250g vacuum packed cooked chestnuts
Accompaniment
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Description
Venison (deer meat) makes a rich casserole, and is one of those dishes that tastes even better made in advance and reheated.
Method
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1
1. Preheat the oven to 170C/gas 3. Heat the oil in a large ovenproof casserole and fry the shallots and bacon for 5 mins, remove from the pan, then fry the venison until browned.
2. Return the bacon and shallots to the pan and sprinkle over the flour. Stir until incorporated, then gradually pour on the wine and stock. Bring to the boil, add the ginger, cinnamon and thyme, with a good shake of salt and pepper.
3. Place in the oven and cook for 1 hour, then add the chestnuts and cook for a further 30 mins until tender. Sprinkle with a little extra thyme and serve with jacket potatoes. This is a perfect dish to make the day before or to freeze and reheat.
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