A rich, gamy casserole which is cooked slowly for a long time and needs to be started the night before.
Ingredients
3 lbs 1.5 kilo venison, cubed
1pt. stout
1/4 pt, red wine
1 bay leaf
1 teaspoon juniper berries, crushed
1 spring thyme
1 small onion, finely chopped
3 tablespoons cooking oil
1 tablespoon flour
salt and pepper
12 oz 340g tinned whole chestnuts
Method
1) place the venison, stout, wine and herbs in a bowl, cover and leave overnight
2) next day, set oven to 275°F mark 1
3) remove the meat from the marinade and drain well on kitchen paper, reserving the marinade.
4) heat the oil in a casserole and add the meat, a few pieces at a time, to brown them.
5) remove the meat from the pan and add the onion to the pan, cook for few minutes until lightly browned
6) return the meat to the pan and stir in the flour, cook for 2 minutes and gradually add the marinade and herbs, stirring all the time
7) season to taste with salt and pepper, when the mixture reaches boiling point, cover and place in the oven and cook foe 2-3 hours until the meat is tender.
8) add the chestnuts for the last 10-15 minutes of cooking time, until heated through.
