Venison and Chestnut Casserole

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pound boneless venison shoulder, cut into 1 1/2-inch cubes
• 2 medium onions, sliced
• 2 garlic cloves, crushed
• 2 cooked fresh beets, each cut into 6 wedges
• Grated zest and juice of 1/2 large orange
• 1/2 cup port wine
• 1 1/4 cup low-fat reduced-sodium beef broth

• 3 1/2 ounces vacuum-packed peeled whole chestnuts
• 3 carrots, halved lengthwise, cut into 1-inch pieces
• 1 piece ginger (2 inches), grated
• 4 shallots, unpeeled but roots sliced off
• 1 tablespoon flour
• 2 tablespoons nonfat milk
• Salt and pepper

How to make it  About 2 hours



• 1

  Preheat the oven to 350°F. Heat half of the olive oil in a large Dutch oven. Add the venison in 1 layer and let it brown on each side for about 5 minutes, turning once. Do this in 2 batches if necessary. Using a slotted spoon, remove the meat from the pan and set it aside on a plate.
• 2

  Add the sliced onions to the Dutch oven and stir well. Cook over a low heat, stirring occasionally, until the onions are softened and just beginning to brown, about 10 minutes.
• 3

  Add the garlic, beets, orange zest, and juice. Stir well, then return the venison and its juices to the pan, and add the port and beef stock. Bring to a simmer. Cover the pan and transfer to the oven. Cook until the venison is tender, about 1 hour and 20 minutes, adding the chestnuts in the last 15 minutes of cooking.
• 4

  Meanwhile, place the carrots, ginger, and shallots in a roasting pan, add the remaining oil, and stir until the vegetables are evenly coated. Place in the oven above the Dutch oven and roast for 1 hour, turning the vegetables over halfway through the cooking time.
• 5

  Blend the flour with the milk to make a paste. Move the Dutch oven from the oven to the top of the stove. Place over medium-high heat and add the paste a little at a time, whisking constantly and simmering until the gravy thickens. Season to taste. Serve the venison casserole hot, with the roasted vegetables.