Ben Laurie blathering

12 Jun 2012

Venison and Chestnut Stew

Filed under: Recipes — Ben @ 14:57

Cooked this last night, it was pretty yummy.

venison (not sure what cut, we used a casserole mix from here)
red wine
chicken stock
bouquet garni
jelly (e.g. redcurrant, medlar)

Fry the chopped onion and bacon for a while. Add the venison chunks and fry until browned (note that proper recipes give you a lot of hooey about coating in flour and frying in batches – whilst I am as much a fan of the Maillard reaction as the next guy, I don’t think it is necessary to do it to every bit of meat in the whole stew, and nor can I discern an advantage in burning the flour). Unless your hob is a lot hotter than mine, what will almost certainly happen is it’ll brown a bit and then release a bunch of juices which it’ll boil in. If you want more browning, then give in to convention and fry in small batches. Anyway, once its boiled a bit, throw in some flour, stir until mixed then add wine and stock, about half and half, to cover the meat. Add thinly sliced carrot, celery and the bouquet garni at this point.

Leave to boil gently for 1 hour, then add the chestnuts (I used vacuum-packed ones). I added some crushed garlic, too, because I forgot it earlier. Add the medlar/redcurrant/whatever jelly, too (I used both of those). Boil for another hour. Eat.

I served it with herby mashed potato and leek and peas in saffron cream. Pretty damn good.

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