Hjelp meg å oversette denne oppskriften!!!!

Jeg har i lengre tid hatt sååå lyst til å lage denne retten, men så er det endel ting jeg ikke forstår. Kan dere hjelpe meg?
Jeg har boldet ut det jeg ikke forstår.

Vet dere også om man kan få kjøpt kastanjer? Hvilken hylle skal jeg i så fall lete? Får man dem ferdig kokt på boks eller noe?


VENISON, GUINNESS & CHESTNUT PIE Serves 6

Ask for stewing venison diced from the cheaper cuts such as the leg, shoulder or neck. Cooked slowly, the flavour is just as delicious as that of the more expensive cuts.

1.2kg stewing or pie venison, diced

3 tbsps plain flour

Salt and freshly ground black pepper

65g unsalted butter

225g smoked bacon, diced

1 leek, chopped

3 carrots, sliced

4 garlic cloves, crushed

Several sprigs of thyme

500ml bottle Guinness

300ml beef or game stock

250g mushrooms, sliced

200g cooked chestnuts

500g pack shortcrust pastry

1 beaten egg, to glaze

Sea salt, to sprinkle

1 Toss the venison in the flour and seasoning. Melt 50g of the butter in a frying pan and fry the meat, in batches, until deeply browned. Transfer to a large saucepan. Add the bacon, leek and carrots to the frying pan and fry gently for 5 minutes. Tip into the saucepan with the garlic and thyme.

2 Add the Guinness and stock to the frying pan and bring to the boil, scraping up the meat residue in the pan. Season lightly and pour over the meat. Cover with a lid and cook very gently for 1 ¼ to 1 ½ hours until tender.

3 While cooking, heat the remaining butter in a clean frying pan and lightly fry the mushrooms. Once the meat is tender, stir in the mushrooms and chestnuts and check the seasoning. Leave to cool.

4 Preheat the oven to 190ºC/375ºF/Gas 5. Pour the filling into a pie dish that holds about 1.5 litres. If there’s too much liquid, reserve for heating through and serving in a gravy jug. Cover the pie with the pastry, using the trimmings to shape antlers to decorate the pie. Brush with beaten egg to glaze and bake for about 45 minutes until deep golden, covering with foil if the pastry starts to over-brown. Sprinkle with sea salt and serve with vegetables.