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
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

Published: 31 Dec 05
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 6
Ready in 2 hours 20 minutes

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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.

Recipe from January 2006 Issue

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