Recipe of Award-winning Venison and chestnut casserole

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Before you jump to Venison and chestnut casserole recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

Until fairly recently any person who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we cannot change things for the better without everyone's active involvement. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. The cooking area is a good place to begin saving energy by going much more green.

Begin with exchanging the light bulbs. This will certainly go further than the kitchen, nevertheless that is okay. You should upgrade your incandescent lights along with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these bulbs last as long as ten of the conventional type as well as using a lot less energy. Using these kinds of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than just replacing the lights, though; turning off lights that aren't needed is definitely another good thing to do. The family spends considerable time in the kitchen, and how typically does the kitchen light go on in the morning and is left on all day long. Certainly this also happens in other rooms, not merely the kitchen. Try keeping the lights off if you don't absolutely need them, and discover exactly how much electricity you can save.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living is not really that tough. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to venison and chestnut casserole recipe. To cook venison and chestnut casserole you need 14 ingredients and 15 steps. Here is how you do it.

The ingredients needed to prepare Venison and chestnut casserole:

1. Prepare 2 tbsp of butter or other cooking fat.
2. Get 1 kg of venison, diced.
3. Take 150 g of smoked lardons or chopped bacon.
4. Take 375 ml of red wine (I tend to use Côte de Rhône).
5. Prepare 125 ml of port.
6. You need 5 cloves of garlic, chopped.
7. Provide 4 of red onions, in full slices.
8. Take 4 of carrots, diced.
9. Prepare 3 sticks of celery, largish slices.
10. Get 2 of bay leaves.
11. You need 2 sprigs of thyme.
12. Get 1 tbsp of tomato purée.
13. Get 200 g of chestnuts, pre-cooked.
14. Use 1/2 litre of fresh stock, venison stock ideal but can be whatever you have in fridge: foraging begins at home!.

Instructions to make Venison and chestnut casserole:

1. Prep the ingredients.
2. Preheat oven to Gas Mark 2/150C. My fan oven needs 140C.
3. Heat the butter in a large casserole (I use our old Le Creuset pan) and fry the lardons.
4. Using a slotted spoon, set the lardons aside and fry the diced venison, not too much at a time, and set aside with slotted spoon..
5. Add the wine and bring to boil, stirring bottom of casserole to release any sediment. Add the port and bring back to boil and keep boiling for one minute..
6. Add the garlic, onions, celery, carrots and mushrooms. Stir well..
7. Add the bay leaves, thyme and tomato purée. Give it another quick stir..
8. Add the stock. You need to just cover the other ingredients so you might need slightly more or less stock..
9. Once simmering, cover and put in pre-heated oven..
10. After 1 1/4 hours, remove from oven, stir gently and add the chestnuts..
11. Return to oven for another hour..
12. Check for liquidity and add a little more stock or water to prevent drying out. However, if it’s too liquid-y then simply take the lid off for the last 30 minutes or so..
13. Remove from oven, stir gently, check that the venison is nice and tender..
14. Taste and add any desired seasoning..
15. Serve with desired accompaniments. I always have potatoes and choose from red cabbage, Brussels sprouts, parsnips, even more carrots. Any winter vegetables go well with this dish..

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