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.....

1. Pre-heat the oven to 179C/Gas 3.
   
   
2. Heat the oil in a large ovenproof casserole and fry the shallots and bacon for 5 minutes, remove from the pan.
   
   
3. Fry the venison until browned.
   
   
4. Return the bacon and shallots to the pan and sprinkle over the flour.   Stir until incorporated, then gradually pour on the wine and the stock.   Bring to the boil, add the ginger, cinnamon and thyme, with a good shake of salt and pepper.
   
   
5. Place in the oven and cook for one hour, then add the chestnuts and cook for a further 30 minutes until tender.
   
   
6. Sprinkle with a little extra thyme and serve with jacket potatoes.
   
   
7. This is a perfect dish to make the day before or to freeze and re-heat.