Venison Casserole with Chestnuts and Ginger
Venison Casserole with Chestnuts and Ginger
Serves 6
This is a Guest Recipe by Mitzi Wilson who was Editor of BBC Good Food.
This dish can be cooked the day before and re-heated. It also freezes well.
Ingredients
2 tablespoons olive oil
6 shallots, peeled
900g venison, cubed
4 rashers back bacon, chopped
1 heaped tablespoon flour
300ml red wine
200ml beef stock
1 teaspoon grated fresh ginger
1 cinnamon stick
2 sprigs thyme
Salt and freshly ground black pepper
250g vacuum-packed cooked chestnuts
AND THIS IS WHAT YOU DO.....