Venison
Create a flavorful and hearty Venison Stew with Cranberries and Chestnuts to warm your soul on chilly nights. This comforting dish combines succulent cubed venison with the sweetness of cranberries, the earthiness of chestnuts, and the savoriness of smoked bacon. A touch of port adds depth and richness to the stew, making each bite a delightful blend of flavors. This stew is perfect for cozy evenings, served alongside your favorite potato accompaniment.
— Constant Cookbook
Ingredients
- Ingredients:
- 2lb Venison (cubed)
- 5fl oz port
- 2 tablespoons vegetable oil or beef dripping
- 4 oz smoked bacon (diced)
- 1 large onion (roughly diced)
- 1 oz plain flour
- 1 & 1/2 pints beef stock
- 8 oz cranberries
- 8 oz Chestnuts
- 4 oz mushrooms (button preferred, or other to suit personal tastes)
- 1 bayleaf
- pepper to taste
- Salt to taste
- 3fl oz double cream
- Method:
- Set the oven to 275F. Heat the fat in a flameproof casserole dish and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the cranberries, chestnuts, mushrooms and bayleaf. season to taste.
- Bring slowly to simmering point then cover and cook in the oven for 2 to 2&1/2 hours(ensure the meat is tender). Remove from the oven and stir in the cream.
- Serve with a potato dish of your choice.
Instructions
- set oven
- brown venison
- add bacon and onion
- add flour
- add juices and cook
Yield
Serves 6
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