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Venison With Chestnuts & Cranberries


8 oz fresh chestnuts

1 tablespoon plain flour

1/2 teaspoon chili powder

2 lb casserole venison, cubed

2 tablespoons vegetable oil

2 onions, chopped

6 oz smoked streaky bacon, chopped

1 bouquet garni

1 1/2 pint game, beef or lamb stock

1/2 pint red wine

4 oz cranberries



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Re-constitute chestnuts, if dried.  Mix together the flour, chilli powder and seasoning.  Coat venison in this mixture.  Heat the oil, add the onions and bacon and fry for about 5 minutes till the onions are lightly browned.  Remove from pan and keep warm.  Add the venison and fry quickly to seal.  Add the bouquet garni, return the bacon and onions, then pour in the stock and wine and bring to the boil.  Stir in the chestnuts, cover and simmer for about 1 hour till venison is just tender.  Stir in the cranberries and cook for 15-20 minutes.  Taste and adjust seasoning.

Potato and celeriac puree and steamed cabbage

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