Waitrose

Venison and Chestnut Casserole

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.

Ingredients

  • 2 x 340g packs Waitrose British Diced Venison
  • 2 tsp plain flour, seasoned with salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 2 red onions, thinly sliced
  • 300ml red wine
  • 300ml hot chicken or vegetable stock
  • 2 bay leaves
  • 200g jar Sierra Rica Organic Cooked and Peeled Chestnuts
  • 2 tbsp redcurrant jelly
  • 2 tbsp chopped fresh parsley

Method

  1. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Heat 2 tablespoons of the oil in a flameproof casserole, then add the meat and fry over a high heat until sealed all over. Remove from the casserole with a slotted spoon. Add the remaining tablespoon of oil, then fry the onions over a medium heat for 5 minutes or until softened.
  2. Return the meat to the casserole with the wine, stock and bay leaves, then season and stir thoroughly. Bring to the boil, then reduce the heat, cover and simmer for 1-1¼ hours or until the venison is tender.
  3. Stir in the chestnuts and redcurrant jelly and simmer until the jelly has melted. Season to taste, then sprinkle with parsley and serve.

Cook's tips

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.

  • Preparation time: 20 minutes
  • Cooking time: 75 minutes to 90 minutes
  • Total time: 1 hour 35 minutes to 1 hour 50 minutes 60 minutes 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2376.512kJ
568.0kcal
Fat 198.8g

4.2% fat per serving

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4 stars

Average user rating Based on 63 ratings

This recipe was first published in Mon Dec 01 00:00:00 GMT 2003.