Ingredients1 h servings 311 cals
- 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.
- 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.
Per Serving: 311 calories; 11.2 g fat; 29.2 g carbohydrates; 19 g protein; 83 mg cholesterol; 982 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ...
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.
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 m...
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.
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 sho...