As the days draw in and autumn becomes a reality, we begin to yearn for comfort food. This is a lovely wholesome casserole dish with grapes and chestnuts that calls out for Pinot Noir - a red wine where ample fruit is dominant but coupled with spice, savoury and complexity. It's a great match with a creamy Colcannon mash.
Ingredients Serves 6
200g Butter
2 Red Onions, peeled and chopped
2 cloves Garlic, peeled and crushed
1kg Venison Haunch, trimmed and cubed
200g Plain Flour
Salt & freshly ground Black Pepper
400ml Red Wine
400ml Chicken Stock (or a stock cube dissolved in hot water)
1 tablespoon Dijon Mustard
2 tablespoons Redcurrant or Cranberry Jelly
8 Sage leaves, shredded
1 tablespoon Red Wine Vinegar
150g Cooked Chestnuts, roughly chopped
200g Black Grapes, quartered
Chicory Tops to finish
Method
Heat the butter in a solid casserole dish over a moderate heat, fry off the onion and garlic. (Oliver likes to cook this on an open fire but that is not strictly necessary)
Coat the venison meat in seasoned flour, add the meat to the casserole, fry it with the onion and garlic for about 2 minutes to brown evenly
Pour in the wine and stock, stir the mixture together, season with mustard, red current or cranberry jelly, sage, vinegar, salt and pepper.
Place a lid on the casserole and bring to the boil, reduce the heat, gently simmer for 1.5 hours stirring occasionally.
After cooking, taste the sauce and adjust the seasoning again, check that the meat is melt in the mouth tender.
The casserole can now be left to cool, then reheated in the oven at 180c for 35 minutes just before serving.
When ready to serve, stir in the chestnuts, sprinkle over the grapes and finish with chicory leaves.
Serve with a creamy Colcannon of potato, leek and cabbage, and plenty of red wine.