A classic mixture of venison and chestnuts forms the basis of this stew. Serve with pureed potatoes and glazed carrots for a delicious meal.
2 lb. lean stewing venison, cut into
2 oz. seasoned flour, made with
2 oz. flour,
1 teaspoon salt,
1 teaspoon black pepper and
1 teaspoon paprika
2 oz. vegetable fat
1 tablespoon vegetable oil
1 large onion, finely chopped
1 garlic clove, crushed bouquet garni, consisting of
4 parsley sprigs.
1 thyme spray and
1 bay leaf tied together
8 fl. oz. beef stock
1 lb. chestnuts, peeled .
10 fl. oz. red wine
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
12 black peppercorns, crushed
2 teaspoons dried rosemary
First make the marinade. In a large, shallow dish, combine all the marinade ingredients and stir well to blend. Add the venison cubes to the dish and set aside at room temperature for 24 hours, basting occasionally.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Remove the cubes from the marinade and pat them dry with kitchen paper towels. Reserve the marinade. Roll the venison
cubes in the seasoned flour and set aside.
In a large flameproof casserole, melt the vegetable fat with the oil over moderate heat. When the foam subsides, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the venison cubes and cook them, turning occasionally, for 8 minutes or until they are evenly browned. Stir in the reserved marinade, the bouquet garni and beef stock and bring the liquid to the boil.
Cover the casserole and place it in the oven. Cook the mixture for 1 hour. Add the chestnuts to the casserole, stirring to mix well. Re-cover the casserole and return it to the oven. Cook for a further 1 hour or until the meat is tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and serve the stew at once, straight from the casserole.