Ingredients
- 2 tbsp olive oil
- 600g venison steak, cubed
- 2 tbsp flour
- 80g smoked pancetta
- 1 red onion, sliced
- 1 celery stalk, sliced
- 1 large carrot, sliced
- 2 garlic cloves, finely chopped
- 1 tbsp fresh thyme
- 180g cooked chestnuts
- 175ml port
- 200ml chicken stock, made with ½ stock cube
- 1kg potatoes, peeled and roughly chopped
- 100ml semi-skimmed milk
- 3 tbsp horseradish sauce
- 320 g green beans, to serve
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