A hot chestnut and Madeira sauce is the perfect accompaniment to the taste of venison. This is a good dish for a special occasion.
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 substituted 3T sherry + 1T brandy. - 25 Dec 2004 (Review from Allrecipes USA and Canada)
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. - 01 Dec 2010 (Review from Allrecipes USA and Canada)
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 make it again! Thank you for posting this and showing me something we ALL like!! - 17 Dec 2008 (Review from Allrecipes USA and Canada)