Creamy venison and chestnut 'st-oup' from Sainsbury's Magazine, February 2025 (page 116)

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Notes about this recipe

  • anya_sf on December 03, 2025

    I only used 450 g venison and 100 g chestnuts, but kept the other quantities as written. Used whole milk instead of light cream (could skip entirely). This was quite good with a generous amount of extra seasoning (salt, pepper, plus maggi). I used beef Better Than Bouillon and next time I'd add extra, plus more herbs. The stoup was very thick, definitely more stew than soup.

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