Tel 01721 740665  Fax 01721 740664  Mob 07836 606316

dougie@tweedvalleyvenison.co.uk

Tel 01721 740260  Fax 01721 740664  Mob 07836 606316

dougie@tweedvalleyvenison.co.uk

 

Venison, Apple & Chestnut Casserole

 

 

Serves 4

 

625 g casserole venison   

2 tbsp seasoned plain flour

200 g shallots            

2 tbsp olive oil          

225 g smoked streaky bacon

2 tbsp redcurrant jelly 

400 ml Broughton Greenmantle ale      1 tsp juniper berries     

1 tbsp fresh thyme        

1 tbsp parsley            

1 tbsp rosemary           

1 cinnamon stick          

2 cloves garlic           

1 293g tin of chestnuts  

2 green apples (peeled & sliced)

 

 

Method

 

Coat the meat in the seasoned flour. Heat the oil and sauté the shallots, garlic and the bacon. Let the mixture brown, adding the venison, junipers, and herbs. Stir until the meat is just coloured then add the ale and the cinnamon stick.

 

Turn down the heat and simmer for hr 30 minutes. 5 minutes before you switch it off, add the sliced apple, chestnuts and the jelly. Adjust the seasoning.

 

Before serving remove the cinnamon stick and the thyme stalks.   

 

Serving suggestion:                                  Roasted root vegetables

 

Recommended Wine:                               Merlot Clos Montblanc