Venison & Chestnut Stew
Recipe type: Main Course
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
This Venison & Chestnut Stew is an easy one to do, but takes 2 hours 20 minutes to prepare and cook. It is hearty food, great for sharing with friends and/or family, especially over Christmas. Just add a good big spoonful of creamy mashed potato to everyone's plate and they will be overjoyed. Venison is a lean meat, not too much fat, so is not bad for you to eat. The recipe would be just as good with beef - using stewing steak or skirt (my favourite for casseroles).
  • 1 kg stewing venison, cut into bit-sized pieces
  • 30g plain flour, seasoned
  • 4 tbsp oil
  • 100g bacon, cut into fat strips
  • 2 onions, halved and thinly sliced
  • 500g fresh beef stock, hot
  • 1 tsp tomato puree
  • 100ml ruby port
  • :eaves from 3 sprigs of fresh thyme
  • Half tsp juniper berries, crushed
  • 200g peeled cooked chestnuts
To Garnish:
  • Chopped fresh parsley
  1. Preheat the oven to 150C/fan 130C/gas 2.
  2. Toss the venison pieces in the flour and shake off the excess. Heat 3 tablespoons oil in a flame-proof casserole (or a frying pan) and brown the meat in batches. Remove to a plate.
  3. Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 mins gently until just browned.
  4. Stir in the remaining flour, hot stock, puree, port, thyme and juniper. Bring gently to the boil, stirring well.
  5. Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1 hour 30 minutes. Uncover, stir in the chestnuts and simmer for a further 20 minutes to thicken the sauce. Garnish with lots of parsley and serve with creamy mashed potato. Enjoy!
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