Save to your scrapbook
Venison and Chestnut Casserole
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Mon Dec 01 00:00:00 GMT 2003.