Beef, Venison & Chestnut Casserole
Trim the meats and cut them into 1 1/2 inch pieces.
Heat the oil in a large casserole. Brown the meats well in batches and drain.
Add the garlic, onions, carrot & celery to the casserole and saute, stirring until golden. Add the flour and tomato paste and cook for minute before stirring in the stock, chestnuts, apricots, bay leaf, paired orange rind, the Madeira and 1 1/2 tablespoons of orange juice.
Season well and stir in the browned meat. Bring to the boil, cover tightly and cook at 170c or gas mark 3 for 2 - 2 1/2 hours or until the meat is very tender.
Adjust seasoning & stir in the parsley and a further tablespoon of Madeira.
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Serving Size: 1 Serving (482g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 463 | ||
Calories from Fat: 117 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 36.9mg | 11 % | |
Sodium 318.9mg | 11 % | |
Potassium 1245.2mg | 33 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 43g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 463
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