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Venison and Chestnut Casserole
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Enjoy the rich wintery flavours of red wine, chestnuts and tender venison in this hearty casserole. You can make it a day ahead, store in the fridge and simply reheat in a pan before serving with creamy mashed potato or boiled rice to absorb the juices.
Get ahead: The casserole can be frozen for up to 1 month. Defrost overnight in the fridge and reheat gently in a pan for 10-15 minutes until piping hot.
Note: Wash hands, equipment and work surfaces thoroughly after handling raw meat.
Typical values per serving:
4.2% fat per serving
This recipe was first published in December 2003.