08 September 2014,17:32 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to 300°F (150°C/gas 2). Heat the oil in a Dutch oven over medium-high heat. Add the venison and pancetta and sauté until browned, 10 minutes.
  • Add the garlic, onions, carrots, and tomatoes. Pour in the wine and water. Bring to a boil. Add the rosemary and bay leaf. Cover and bake for 1 hour.
  • Stir in the chestnuts. Bake, adding more water if the sauce starts to dry out, for 1 hour more, until the venison is very tender. Serve hot over the polenta.


  • 4 tablespoons sesame oil
  • 1 kg venison, cut into small chunks
  • 100 grams diced pancetta
  • 2 clove garlic, finely chopped
  • 4 red onions, finely chopped
  • 4 large carrots, finely chopped
  • 4 firm-ripe tomatoes, coarsely chopped
  • 150 ml dry red wine
  • 2 sprig fresh rosemary
  • 2 bay leaf
  • 500 grams canned chestnuts
  • Freshly cooked polenta, to serve

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