Phil Vickery's Venison Casserole With Chestnuts

This is a rich, seasonal dish that is ideal for entertaining over the festive season. The chestnuts are whole, already peeled and cooked and come in vacuumed packs or tins. This recipe is best started a few hours if not the day before to allow the marinade time to develop.

Serves 6
Contains Nuts, Dairy, Gluten unless gluten free flour is used.
Preparation time: 30 mins
Cooking time:1 hour 15 mins

Ingredients For the marinade;
• Zest and juice of an orange
• 5 cardamom pods, cracked
• 1 mace blade of ½ tsp ground nutmeg
• 4 whole cloves
• 1 cinnamon stick
• 4 juniper berries, pricked with a pin to release flavours
• 150ml / 1/4 pint red wine
  
• 1lb 9oz cubed venison.
• 2 tbsp sunflower oil
• 1 medium onion, chopped
• 1 large clove garlic, chopped
• 2 celery sticks, finely chopped
• 2 carrots, finely diced
• 4 rashers, rind less, smoked streaky bacon, optional
• 4 tbsp brandy
• a good pinch dried thyme
• 300ml / ½ pint beef stock
• 1 tbsp tomato puree
• 1 tbsp soy sauce
• 1 tbsp dijon mustard
• 140g / 5oz baby button mushrooms, trimmed
• 200g / 7oz vacuum packed whole chestnuts
• 15g / ½ oz plain flour
• 15g / ½ oz softened butter

Instructions
1. Mix the marinade ingredients together in a large non metallic bowl. Trim any sinew or fat from the venison. I have been generous with the weight of meat as this cut can need a lot of trimming. Stir the venison into the marinade and leave for at least an hour, but overnight in the fridge is best.
   
   
2. Take the meat from the marinade, removing any cloves or cardamom from the meat and keep the liquid. Pat the meat dry with absorbent paper.
   
   
3. Heat 1 tbsp of the oil in a casserole and add the onions, garlic, celery, carrots and bacon, cook until the onions are translucent, then tip onto a plate.
   
   
4. Wipe out the casserole. Turn up the heat add 1 tbsp of oil and add the venison and brown. Quite a lot of liquid will come out of the meat. After 4-5 minutes it will be cooking in its own gravy. Add the brandy and thyme and return the sauteed vegetables. Strain the marinade juices and add along with the stock, tomato puree, soy sauce and mustard. Add salt and freshly ground black pepper to taste.
   
   
5. Cover and cook either over a gentle heat on top of the stove or in a pre -heated oven 190°C/ 375°F/ gas mark 5 for 40 minutes.
   
   
6. Add the mushrooms and chestnuts and cook for 15 minutes more. Mix the flour and butter into a smooth paste and stir into the casserole, bring to the boil and cook on top of the stove for 5 minutes more, stirring from time to time until the sauce thickens.
   
   
7. Serve with plenty of mashed potatoes.

Copyright Phil Vickery

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