James Bercovici - The Big Red Wine Company

I was asked if I had any recipes which use chestnuts - here's one. It goes fantastically well with a mature Rhone such as any Raymond Usseglio Chateauneuf-du-Pape . Serves 6-8 A variation on any basic stew recipe. Fry  250g pancetta  (otherwise, bacon or salted pork belly) until the fat is rendered and remove to a bowl. Brown  1.5kg diced venison  in small batches and transfer to the bowl with the pancetta. Sweat  2 onions,  finely sliced,  chantenay carrots, 2 sticks of celery  (chopped into small pieces) and some chopped  garlic . Deglaze the casserole with a good slug of  brandy  and set alight. Add half a bottle each of  Port  and  red wine  (preferably Pinot Noir or Nebbiolo, otherwise any light and fruity red – not a heavy one). Bring to the boil then add  beef stock ,  2 bay leaves  and a sprig or two of  thyme, 1tbs Dijon mustard  and  1tbs redcurrant jelly.  R...