My uncle, Big Joe, had a Thanksgiving tradition of showing the kids 'Bambi' and then serving us this venison. However, it is truly delicious.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (200 degrees C). Slice the skin to allow steam to escape. Place the chestnuts in a baking pan, and bake in the preheated oven for 15 minutes. Remove from oven, and cool. Peel off the shell, and chop. You should have about 1 cup chopped chestnuts.

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  • Melt butter in a large skillet 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 broth, and season with bay leaf, and salt and pepper. Simmer for 15 minutes.

  • Preheat broiler, and position a rack 5 inches below the broiler element. Place the venison steaks in a broiling pan. Cook 5 minutes on each side. Transfer to a hot platter.

  • Strain the solids from the broth, and return the broth to the pan. Stir in Madeira and chestnuts. Pour hot chestnut sauce over venison steaks, and serve.

Nutrition Facts

311 calories; 11.2 g total fat; 83 mg cholesterol; 982 mg sodium. 29.2 g carbohydrates; 19 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2004
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. Read More
(14)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/25/2004
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. Read More
(14)
Rating: 5 stars
12/25/2004
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. Read More
(14)
Rating: 4 stars
12/02/2010
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. Read More
(11)
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Rating: 5 stars
12/17/2008
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!! Read More
(7)
Rating: 4 stars
01/11/2010
The taste was very good but I think it could use some extra savory flavoring (such as basil). I used walnuts instead of chestnuts and heated/roasted them for only 3-5 mins. Read More
(4)
Rating: 5 stars
12/17/2010
This sauce was delicious! I made an elk roast and served this with it. The sauce was very nice and really enhanced the taste of the meat. I followed the recipe exactly with the exception that I used bottled chestnuts. My kids both enjoyed it as well Thanks for a great recipe! Read More
(2)
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Rating: 5 stars
12/29/2011
Made this for my family Christmas dinner and it was a huge hit. We kept the onions and carrots in the sauce and used roasted chestnuts. Also used Malbec wine as that was on hand. (Didn't show Bambi though) LOL Read More
(2)