Venison and Chestnut Stew

1kg stewing venison, cut into pieces
30 gm plain flour, seasoned
4 Tbsp oil
100 gm bacon, cut into strips
2 onions, halved and thinly sliced
500 ml beef stock, hot
1 tsp tomato paste
100 ml ruby port
leaves from 3 sprigs fresh thyme
1/2 tsp juniper berries, crushed
200gm peeled, cooked chestnuts

Serves 4 - 6
Preheat the oven to 150c/fan 130c/gas 2. Toss the venison in the flour and shake off the excess. Heat 3 tablespoons oil in a casserole and brown the meat in batches. Remove to a plate.

Add the remaining oil and bacon and cook until golden. Add the onions and cook for 15 minutes, until browned. Stir in the remaining flour, stock, paste, port, thyme, and juniper. Bring to a boil and stir.

Add the venison, season and stir well. Cover with foil and a lid and cook in the oven for 1.5 hours. Uncover, stir in the chestnuts and simmer for 20 minutes to thicken the sauce.

Serve with boiled or mashed potatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user WITCHYMUMMY.