Venison and Chestnut Casserole

A rich, gamy casserole which is cooked slowly for a long time and needs to be started the night before.


  •  3 lbs. venison, cubed
  • 1 pt. stout
  • 1/4 pt. rd wine
  • 1 bay leaf
  • 1 teaspoon juniper berries, crushed
  • 1 sprig thyme
  • 1 small onion, finely chopped
  • 3 tablespoons cooking oil
  • 1 tablespoon flour
  • salt and pepper
  • 12 oz. tinned whole chestnuts

Directions for Venison and Chestnut Casserole

     Place the venison,stout, wine and gerbs in a bowl, cover and leave overnight. Next day, set oven to 275 degrees F or Mark 1. Remove the meat from the marinade and drain well on kitchen papper, reserving the marinade. Heat the oil in a flameproof casserole and add the meat, a few pieces at a time, to brown them. Remove the meat from the pan and add the onion to the pan. Cook for a few minutes until lightly browned. Return the meat to the pan and stir in the flour. Gradually add the marinade and herbs, stirring all the time. Season to taste with salt and pepper. when the mixturee reaches boiling point, cover and place in the oven and cook for 2-3 hours until the meat is tender. Add the chestnuts for the last 10-15 minutes of cooking time, until heated through.

Tags: venison, chestnut, recipes Christmas Recipes

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