Venison steaks in Madeira chestnut sauce

    (8)
    1 hour

    My uncle, Joe, had a tradition of serving us this venison. It is truly delicious.


    9 people made this

    Ingredients
    Serves: 4 

    • 170g chestnuts
    • 1 tablespoon butter
    • 85g chopped onions
    • 65g chopped carrots
    • 3 tablespoons plain flour
    • 375ml beef stock
    • 1/2 bay leaf, crumbled
    • 1 teaspoon coarsely ground black pepper
    • 1 teaspoon salt
    • 4 tablespoons Madeira wine
    • 2 (170g) venison steaks (about 3cm thick)

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Slice the skin to allow steam to escape. Place the chestnuts in a baking tin, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop.
    2. Melt butter in a large frying pan over medium heat. Cook, stirring often, the onions and carrots in the butter until soft. Stir in the flour, and cook until the flour browns. Mix in the stock, and season with bay leaf, salt and pepper. Simmer for 15 minutes.
    3. Preheat the oven's grill, and position a rack 10cm below the heat source. Place the venison steaks in a grill pan. Cook 5 minutes on each side. Transfer to a hot platter.
    4. Strain the solids from the stock mixture, and return the liquid to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (6)

    by
    14

    This turned out great! My husband raved about it, he even ate the strained carrots and onions as a side. I burnt the chestnuts so I left them out and could not find Madeira wine in time, so I substituted 3T sherry + 1T brandy.  -  25 Dec 2004  (Review from Allrecipes US | Canada)

    by
    10

    I stuck fairly close to the recipe except I braised the venison in a frying pan and used a touch of garlic. It turned out quite well.  -  01 Dec 2010  (Review from Allrecipes US | Canada)

    by
    7

    I followed this recipe exactly except I substituted the venison with beef as I do not like venison. It was amazing, I just cooked it a couple nights ago and my family is already bugging me to make it again! Thank you for posting this and showing me something we ALL like!!  -  17 Dec 2008  (Review from Allrecipes US | Canada)

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