In this video I proudly share this delicious recipe for venison stew with chestnuts, a perfect dish to warm you up this autumn season. Our delicious and comforting stew is made with tender chunks of venison, slow-cooked to perfection with a rich blend of aromatic herbs and savory vegetables. The addition of chestnuts provides a delicious nutty flavor, making this dish a true autumn treat for your taste buds. Learn step-by-step how to make this easy-to-follow recipe as I guide you through each stage of preparation. This deer stew recipe is not only bursting with flavours, it’s also a great way to discover new culinary experiences. Venison is lean and tender meat and provides a healthy and protein-rich meal for you and your loved ones. As the stew simmers on the stove, it fills your home with an irresistible aroma that everyone eagerly awaits. So whether you’re an experienced chef looking for a cozy autumn recipe or a food lover keen to try something new, our venison stew with chestnuts is the perfect choice. With its blend of savory and nutty flavors, it is guaranteed to become a favorite fall dish for family and friends. Don’t forget to like this video and subscribe to my channel for more delicious recipes and culinary inspiration. Get ready to enjoy a bowl of rich, heart-warming venison stew that will undoubtedly satisfy your cravings. Enjoy the flavors of fall with this fantastic recipe!
Ingredients for 4 people:
1kg deer stew meat
1 tablespoon flour
a few sprigs of fresh thyme
2 bay leaves
salt and freshly ground black pepper
225 g bacon
500 ml red Port
2 tablespoons of olive oil
2 medium onions, sliced
2 cloves garlic, sliced
250 g small mushrooms
15 g dried porcini mushrooms
200 g cooked sweet chestnuts
Enjoy your meal!
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The Food Chef
Venison stew with chestnuts heat olive oil caramelize 2 onions about 6 minutes fry 2 cloves of garlic for 1 minute place in a dutch oven fry 225 grams of bacon in the same pan add in the dutch oven heat olive oil fry 1 kg venison on each side
And add to the dutch oven fry 250 grams of brown mushrooms and add to the dutch oven season with salt and pepper 1 tbsp of flour 500 ml of red port (porto) thyme and bay leaves 200 grams of cooked chestnuts 15 grams of dried porcini mushrooms let it boil
And simmer 2 hours and half The end result! Enjoy the stew! Thank you for watching! subscribe for more!
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