For six, unless you have to feed the eating machine which is my son.
2 lbs of cubed shoulder of venison
8 oz of bacon lardons
8 oz of peeled chestnuts
1 oz of dried porcini mushrooms
1 pint of Madeira
2 tablespoons of oil or fat
2 medium onions, sliced
2 cloves of garlic, slice or crush depending on your mood
6oz chestnut mushrooms, chopped
1 tablespoon of flour
Salt and pepper
Fry the onions adding the garlic at the end. Remove. Fry the bacon. Remove. Brown the meat a little at a time. (That is, fry it not steam it). Remove. Fry the mushrooms.
Put it all in a casserole dish. Add seasoning and flour and slowly add the Madeira whilst giving it a stir. Add the herbs and dried mushrooms.
Put a lid on it and braise for two hours in a slow oven at 140 degrees C. Add the chestnuts and cook for another thirty minutes.
This is another dish that freezes well.
Adapted from Delia Smith.
© OldTrout 2017