A slow-cooked winter stew bursting with deep, earthy flavours. Tender venison, sweet chestnuts, and hearty winter vegetables come together in a rich red wine and port sauce. It’s the kind of comforting dish that fills the kitchen with warmth and makes an evening feel truly seasonal.
Prep: Overnight
Cook: Over 2 hours
Serves: Serves 4
Dietary: Nut-free
By Matt TebbuttFrom Saturday Kitchen Recipes
This dish earns a Nutri-Score of C. It’s rich and deeply satisfying, with a balance of lean venison and hearty vegetables. Though the wine and port add some sugar, the natural protein and vitamin content from venison and greens help keep the balance.
Equipment
Ingredients
For the venison and chestnuts
- 1kg venison shoulder, sinew removed, cut into large chunks
- 500ml red wine
- 250ml port
- 1 carrot, peeled and cut into pieces
- 2 onions, peeled and halved
- 2 celery sticks, chopped
- 6 garlic cloves, chopped
- 6 juniper berries
- 1 tsp black peppercorns
- 10g thyme
- 2 bay leaves
- 2 rosemary sprigs
- 2 tbsp olive oil
- 100g flour
- 2 tbsp tomato purée
- 1 litre chicken stock
- 180g cooked chestnuts
- Salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh tarragon
For the winter vegetables
- 4 carrots, peeled and left whole
- ½ celeriac, peeled and cut into 4cm pieces
- 2 small potatoes, peeled
- 90g butter
- 1 bunch cavolo nero
- runny honey (optional)
Customise
- Swap venison for beef shin if you prefer a milder flavour.
- Use vegetable stock for a lighter option.
Method
Stage 1: Marinate overnight
- Combine everything for the marinade. Mix the venison with red wine, port, carrot, onion, celery, garlic, juniper, peppercorns, and the tied herbs. Cover it up and pop it in the fridge overnight — this step makes the meat rich and deeply flavoured.
Stage 2: Brown and braise (2–3 hours)
- Preheat the oven to 150°C (130°C fan). Drain the venison and vegetables, keeping the marinade liquid. Pat the meat dry so it browns properly later.
- Caramelise the veggies. Heat olive oil in a heavy casserole dish and cook the drained vegetables for about 6–8 minutes until golden. Scoop them out and set aside.
- Dust and brown the venison. Coat the meat lightly in seasoned flour, then brown it well on all sides. That deep sear adds serious flavour — don’t rush it.
- Add the tomato purée. Stir it into the pan and cook briefly to mellow its sharpness.
- Deglaze with the marinade. Pour the reserved liquid into the pan and simmer until reduced by half. Add the stock, then bring to a gentle boil.
- Slow-cook in the oven. Return the venison and vegetables, cover with a lid, and braise for around 2–3 hours, or until the meat is tender enough to break with a spoon.
- Stir in the chestnuts. About 30 minutes before finishing, add the cooked chestnuts to the pot so they soak up all that rich sauce.
Stage 3: Cook the winter vegetables (30 minutes)
- Boil the vegetables. Cook the carrots, celeriac, and potatoes in salted water for around 10–15 minutes until just tender. Drain and set aside.
- Glaze the carrots. Melt half the butter in a frying pan, add some honey if you like, and cook until the carrots are shiny and sweet.
- Pan-fry the root veg. In another pan, melt the remaining butter and gently fry the carrots, celeriac, and potatoes until golden and crisp around the edges.
- Wilt the greens. Quickly cook the cavolo nero until just tender and deep green, about 2–3 minutes.
- Serve it up. Spoon the braised venison over a plate, scatter with parsley and tarragon, and serve alongside the buttery vegetables.
What can you serve with this
- Mashed potatoes – Creamy mash soaks up the sauce perfectly.
- Yorkshire puddings – A British classic that turns it into a real Sunday feast.
- Crusty bread – Ideal for mopping up every drop of sauce.