Venison, shallot, and chestnut pot

Special equipment • large cast-iron pan

Serves 8

1 tbsp all-purpose flour

handful of fresh thyme leaves

sea salt and freshly ground black pepper

2½lb (1.1kg) boned leg or shoulder of venison, cut into bite-size pieces

1 tbsp butter

3 tbsp olive oil

9oz (250g) bacon lardons or pancetta, cubed

9oz (250g) shallots, peeled and left whole

2 cups red wine

1¾oz (50g) dried mushrooms, such as shiitake, oyster, or porcini, soaked in 1¼ cups warm water for 20 minutes

9oz (250g) roasted chestnuts

3½ cups hot vegetable stock

3 fresh rosemary sprigs

Method:

1 Preheat the oven to 300°F (150°C). Put the flour, thyme, and some sea salt and freshly ground black pepper in a mixing bowl, add the venison, and toss to coat. Heat the butter with 2 tbsp of the oil in a large cast-iron casserole, add the venison, and cook over medium heat, stirring frequently, for 6–8 minutes or until it is beginning to brown a little. Remove with a slotted spoon and set aside. Add the lardons or pancetta to the pot and stir for 5 minutes or until brown and crispy. Remove with a slotted spoon and set aside.

2 Add the remaining oil, then add the shallots and cook over medium-low heat for 8 minutes or until they start turning golden. Return all the meat to the pot, season with freshly ground black pepper, then add the wine and allow to bubble for a few minutes while you scrape up any bits of food stuck to the bottom of the pot.

3 Drain the mushrooms (reserving the liquid) and stir into the pot. Strain the liquid and add to the pot. Stir in the chestnuts, pour in the stock, then add the rosemary. Cover with a lid and put in the oven to cook for 2 hours or until the meat is tender.

variation:

Use beef stew meat instead of venison.

Venison, shallot, and chestnut pot