Venison and Chestnut Casserole is a traditional Scottish recipe for a classic midwinter stew of venison in a stout and red wine stock flavoured with juniper berries, thickened with four and finished with sweet chestnuts that was traditionally served around Christmas time. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Venison and Chestnut Casserole.
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This is a classic midwinter stew that hearkens back to the origins of English Christmas festivities where venison was the meat of choice (at the nobles' tables at least). Today, venison is a much more modestly priced meat and I often make this from the trimmings of a haunch of venison that will be the roast for December 26th (Boxing Day).
Ingredients:
1.5kg venison, cubed
500ml (1 bottle) stout (Scottish of course)
150ml full-bodied red wine
1 bayleaf
1 tsp juniper berries, crushed
1 sprig of thyme
1 small onion, finely chopped
3 tbsp cooking oil
1 tbsp plain flour
250g cooked chestnuts (vacuum packed or tinned are fine)
salt and freshly-ground black pepper, to taste
Method:
Combine the venison, stout, wine, bayleaf, juniper berries and thyme in a large bowl. Cover and set aside to marinate in the refrigerator over night.
The following day, remove the meat from the marinade then strain the liquid and set aside.
Heat the oil in flame-proof casserole dish, add the meat and fry until browned (you will probably need to do this in batches), remove with a slotted spoon and set aside. Add the onions to the oil remaining in the pan and fry for about 6 minutes, or until lightly browned then return the meat to the casserole dish.
Scatter over the flour and stir to combine. Gradually add the reserved marinade liquid, stirring constantly to prevent lumps from forming. Season to taste and bring to a boil. Cover the casserole then transfer to an oven pre-heated to 150°C and cook for about 150 minutes, or until the venison is very tender.
Add the chestnuts and continue cooking for 15 minutes more, or until heated through.
Serve hot, accompanied by mashed potatoes and braised red cabbage. This stew also makes an excellent filling for a Christmas pie, just add arrowroot to thicken before baking.
