Pork & Chestnut Casserole

Pork & Chestnut Casserole

This year, spring has been a long time coming, so I decided to use the leftovers from Sunday dinner to make a nice hearty casserole.

With this one, the pork can easily be swapped with venison or beef.  If your meat hasn’t been pre-roasted, don’t worry, just cook for an extra 30-45 minutes then add  the chestnuts and cook for a further 30 minutes.

Pork & Chestnut Casserole
Print Recipe
A hearty casserole, best served with mash.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Pork & Chestnut Casserole
Print Recipe
A hearty casserole, best served with mash.
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 10 minutes
Cook Time
30 minutes
Ingredients
  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 300 grams baby button mushrooms (halved)
  • 500 grams roast pork (cubed)
  • 2 cloves garlic (crushed or finely chopped)
  • 2 tsp rosemary (chopped)
  • 10 juniper berries (crushed)
  • 1/4 cup red wine
  • 1 pork stock cube
  • 200 grams chestnuts
Servings:
Instructions
  1. If you are using an oven-proof pan, pre-heat your oven to 160 degrees c. Heat the oil in a large pan or casserole and cook the onions with half a teaspoon of sugar until they start to caramelise.
  2. Add the halved mushrooms and keep cooking until they also start to brown.
  3. Now add the pork, garlic, rosemary, and juniper and give a good stir to combine the ingredients. Pop the stock cube into the pot, along with the wine and quarter of a cup of water. Stir again. Add the chestnuts, put the lid on the pot and cook in the oven for half an hour or so.
  4. If you feel you want to add some gravy (I did), do that just before serving. Serve with mash and green beans (or peas if you forget to pick up some green beans!)
Recipe Notes

Make sure you use chestnuts, not water chestnuts.  I once went to a local restaurant where the 'partridge with chestnuts' came with water chestnuts - not a very pleasant culinary experience.

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