Autumn Deer Stew with Chestnuts

For autumnal venison stew with chestnuts, first cut the meat into bite-sized cubes. Season with salt and pepper.

Peel and finely chop the onion. Peel carrots, celery and parsnips and cut into small slices. Heat 1 tablespoon butter and oil in pan and sauté onion. Add the meat and brown.

Now add the vegetables and a quarter of the chestnuts, sauté briefly and pour in the red wine. Let it simmer for a while, then add the soup. Add bay leaves and spices and simmer on low heat for at least 1-1.5 hours until soft.

In the meantime, finely chop the parsley.

Shortly before the end of the cooking time, add the remaining chestnuts to the soup and bring everything to the boil again briefly. Remove the bay leaf.

Season to taste with salt and pepper, stir in another 1 tablespoon of butter, mix in the parsley and serve autumnal roe deer stew with chestnuts.

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