Venison and chestnut stew

Name: Venison and chestnut stew
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: Serves 6
Cuisine: British recipes

Easy
January 2006

Easy
January 2006

Serves 6
Ready in 2 hours 20 minutes

Very little work is required to make this easy venison and chestnut stew recipe. Just braise everything briefly in a pan until nice and brown, then leave to slow-cook until rich and thick – the perfect dinner on a cold winter’s night.

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

1kg stewing venison, cut into pieces
30g plain flour, seasoned
4 tbsp oil
100g bacon, cut into fat strips
2 onions, halved and thinly sliced
500ml fresh beef stock, hot
1 tsp tomato purée
100ml ruby port
Leaves from 3 sprigs fresh thyme
½ tsp juniper berries, crushed
200g peeled, cooked chestnuts
Chopped fresh parsley, to garnish

Ingredients

1kg stewing venison, cut into pieces
30g plain flour, seasoned
4 tbsp oil
100g bacon, cut into fat strips
2 onions, halved and thinly sliced
500ml fresh beef stock, hot
1 tsp tomato purée
100ml ruby port
Leaves from 3 sprigs fresh thyme
½ tsp juniper berries, crushed
200g peeled, cooked chestnuts
Chopped fresh parsley, to garnish

Method

Preheat the oven to 150°C/fan130°C/gas 2. Toss the venison pieces in the flour and shake off the excess. Heat 3 tablespoons oil in a casserole and brown the meat in batches. Remove to a plate.
Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 minutes, until browned. Stir in the remaining flour, stock, purée, port, thyme and juniper. Bring to the boil and stir.
Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1½ hours. Uncover, stir in the chestnuts and simmer for 20 minutes to thicken the sauce. Garnish with parsley and serve with mashed potato.

Method

Preheat the oven to 150°C/fan130°C/gas 2. Toss the venison pieces in the flour and shake off the excess. Heat 3 tablespoons oil in a casserole and brown the meat in batches. Remove to a plate.
Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 minutes, until browned. Stir in the remaining flour, stock, purée, port, thyme and juniper. Bring to the boil and stir.
Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1½ hours. Uncover, stir in the chestnuts and simmer for 20 minutes to thicken the sauce. Garnish with parsley and serve with mashed potato.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Lynn Reeve says:

4th Jan 2015 at 2:41 am

04/1/2015 – great recipe! Made it for our Boxing day dinner. Lovely and rich with bags of flavour. We’ll definitely be eating it again and again and again! So easy to make too

Log in to Reply