Venison and Chestnut Stew

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 551.2
  • Total Fat: 22.2 g
  • Cholesterol: 145.8 mg
  • Sodium: 552.5 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 59.1 g

View full nutritional breakdown of Venison and Chestnut Stew calories by ingredient
Report Inappropriate Recipe

Submitted by:


Venison is low in fat. This is a perfect dish for chilly autumn days. Venison is low in fat. This is a perfect dish for chilly autumn days.
Number of Servings: 6


    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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.